Kentucky Sweet Corn Pudding
This southern staple is popular at holidays, but is a daily standard side at many Kentucky tables. Mary Juett was head of a local school cafeteria system there, and was so well-respected within Kentucky’s cafeteria community she ended up elected President of the statewide Kentucky School Nutrition Association.
Prep Time1 hr
Total Time1 hr
- 2 Eggs, large
- 1 Tbsp Flour, all-purpose
- 2 Tbsp Sugar
- dash Salt
- 1 14-3/4 oz can Corn, whole kernel, drained
- 1 14-3/4 oz can Corn, creamed
- 2 Tbsp Butter, melted
Preheat an oven to 400 degrees F.
In a medium mixing bowl beat the eggs, then add the flour, sugar and salt, mixing well.
Fold in the corn and melted butter.
Pour the mixture into an 8″ x 8" glass casserole dish or tall 8″ ramekin.
Without stirring further, bake at 400 degrees F for 30 – 40 minutes until the top is browned.
Remove the finished pudding from the oven and allow it to set for a few minutes before serving.
- Add a few small (1/4" square) blocks of butter to the top of the pudding before baking to improve browning if desired.
- The whole kernel corn can certainly be replaced with newer products containing chopped bell peppers and other additions.
- Other additions can also be made such as chopped or sliced jalapeno, chopped green onion, or even chunks of cooked bacon or ham. Use your imagination!