The whole time I lived at home, my mom made corn pudding for our holiday meals. I really don’t remember having it any other time, but Thanksgiving, Christmas, and Easter, corn pudding was a staple on our dinner table. I loved it! Mom loved it! Dad…? Well, when he explained to Mom why he was leaving, after 28 years of marriage, he said he hated corn pudding.
I know, right? Why couldn’t he have just said, “I don’t care for corn
pudding.”? But no, he let his dislike fester until he couldn’t stand it anymore. Of course, maybe that wasn’t the real reason he left. A man who won’t admit his dislike for a holiday recipe probably has other things he won’t confess, too. 😉
At any rate, I still love corn pudding. I don’t make it frequently, probably because unlike being corn fed (so to speak) as I was, hubby is a green veggies kind of guy.
Here is my recipe for corn pudding, a slightly different recipe than my mom used.
Corn Pudding
2 15 oz cans creamed corn
1 15 oz can whole corn (or 1-1 1/2 cups frozen corn)
16 Saltine crackers, crushed
1 Tbl melted butter
1 large egg
½ cup milk
Mix everything together and put in a well buttered baking dish.
Bake at 350 degrees until the top is browned and a toothpick inserted in the center comes out clean.
Note: I normally don’t use salt and pepper when I cook. Season this as you like.
I hope you like my corn pudding. More importantly, I hope your husband does!
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