Shakertown Corn Pudding Recipes

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

Steps:

• In a large bowl, blend the butter, sugar, flour and salt.
• Add the eggs, and beat well with a rotary beater or mixer on low --.
• Stir in the corn and milk (if using frozen corn, chop it up a little first to release the milky juices).
• Pour the ingredients into a buttered flat 10x6" casserole and bake at 325* for 45 minutes, stirring once halfway through the baking period.
• When done, the pudding will be golden brown on top and a knife inserted in the middle will come out clean.
• THIS MIXTURE CAN BE PREPARED AHEAD OF TIME AND KEPT IN THE REFRIGERATOR. STIR WELL, THEN POUR INTO A BAKING DISH AND BAKE AS INSTRUCTED.

Steps:

• 1. Pre-heat oven to 325 degrees. Grease a 2 qt. casserole or 8x8 square pan.
• 2. Hand mix all ingredients in a medium mixing bowl. Pour into greased pan.
• 3. Place on middle rack in oven. Cook for 45 minutes. Stir gently. Sprinkle sugar generously over top of casserole.
• 4. Put back in oven for another 45 minutes or until lightly browned around edges and bubbly. Let sit for 20 minutes before eating.
• 5. DOUBLING RECIPE: If you decide to double this recipe, do not double milk. 1 3/4 to 2 cups will be enough.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
• Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.