Corn Pudding

I was looking for a simple corn pudding recipe for a holiday potluck, which I found on all recipes.com. I made some changes, used one less egg, added chopped veggies for color and flavor, and I have a somewhat slow oven, so inserted a knife at one hour and cooked it 20 minutes more. But I wanted to give credit for the basic recipe to the original cook :)

4 eggs
1/3 cup melted butter
1/4 cup sugar
1/2 cup milk
4 tablespoons cornstarch
1 15.25 ounce can whole kernel corn
1 14.75 ounce cans cream-style corn
1/4 cup chopped scallion (which I hadn't used before and found more potent than a regular onion)
1/4 cup chopped jalapeno (seeds and veins removed it you want less heat)
1/4 cup chopped roasted sweet bell pepper strips


Preheat the oven to 400 and oil a 2 quart casserole dish.

Whisk the eggs lightly in a large mixing bowl, add melted butter, sugar, milk. Mix in cornstarch, whole kernel and cream-style corn. Add the chopped vegetables and mix well. Pour into prepared casserole.


Check for doneness by inserting a knife in the center. It should come out clean, otherwise continue baking and check until it does. Voila!

More Fall Comfort Food - Corn Fritters

My Mom made these when I was growing up, and they are the only thing I can think of that's deep fried that I still eat. I tore this page out of her recipe book after she passed away:

Looking at all the dripples and stains on it, it was a well-loved recipe!

Corn Fritters

1 1/2 cups flour
1 tsp baking powder
1 1/2 tsps salt
2 eggs, beaten
1/2 cup milk
2 cups fresh or frozen corn
1/4 cup chopped green onion

Combine dry ingredients and set aside. Combine beaten eggs with milk, add to flour mixture and stir until smooth. Fold in corn and green onion.

Drop from tablespoon into oil or shortening (gasp!!) heated to 350-375 degrees.

Fry until golden brown. These are rather fun to watch because when they are brown on one side, they turn themselves over to cook on the other.

Sometimes they will split open and grow little "appendages". If the oil is too hot, they will cook on the outside and be gooey on the inside. Lift out with slotted spoon and drain on paper towels.

I added a dab-a couple of tablespoons-of chopped jalapeno to this batch, but my kids, who grew up eating these and love them, too, said they didn't taste any different, so I didn't add it to the ingredients.