This corn pudding recipe has been passed down through the generations in my family. I’ve made a few tweaks along the way and it has become a “must have” at every family gathering. I hope you enjoy!

Ingredients:

• 3 Eggs

• 1/4 cup Sugar

• 3 Tbsp. All Purpose Flour

• 1 (14.75 oz) can Cream-Style Corn

• Pinch of Salt

• Dash of Pepper

• 1 (15.25 oz) can whole corn, drained

• 5 oz. Evaporated Milk

• 3 Tbsp. Butter, melted

Directions:

1. Preheat oven to 350 degrees. Place butter into a 1.5 QT casserole dish and allow to melt in the oven (approximately 3-5 minutes).

2. In a large bowl, lightly beat eggs and milk. Add flour, sugar, salt, and pepper. Whisk until well combined. Stir in melted butter, corn, and creamed corn. Pour mixture into casserole dish.

3. Bake for 45-50 minutes or until pudding is set in the middle (a knife inserted in the middle should come out clean).