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Today is September 25, 2022

Sweet Corn Pudding

Side Dishes



4 eggs
1 (16-oz.) can whole-kernel corn, drained
1 (16-oz.) can cream-style corn
2 cups milk
1/2 stick unsalted butter
4 Tbsp. sugar
2 green onions, thinly sliced
2 Tbsp. cornstarch
1/2 tsp. salt


In a large bowl, beat eggs well with a fork. Add remaining ingredients and mix thoroughly. Pour corn mixture into butter 9-by-13-inch baking dish. Bake in preheated 325 F oven about 45 minutes, until light brown and firm. Slice into squares to ensure nice, even servings. Pudding can be covered and kept warm for an hour before serving. The texture is almost like an egg custard and melts in your mouth. Serves 10 to 12.


From “The Crown of Southern Cooking: Recipes from the Birthplace of the Blues,” by Evelyn Roughton

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