Aunt Cathy’s Best Corn Pudding is a classic Southern recipe that has been passed down through the generations. Legend has it that Aunt Cathy, a beloved family member known for her warm hospitality, would make this dish for every family gathering. This savory and sweet casserole is made with juicy corn kernels, creamy milk, melted butter, and a hint of sugar for the perfect balance of flavors. The golden-brown crust is crisp and crunchy while the center is soft and luscious. With each bite of Aunt Cathy’s Best Corn Pudding, you’ll be transported to a cozy kitchen filled with love and laughter!
Ingredients
- 6 ears fresh corn, husked
- 2 cups whole milk
- 2 large eggs, well-beaten
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/4 cup unsalted butter, melted
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Cut the tips off of the corn and discard.
Step 3 –In a large bowl, stand the corn ears upright and scrape the kernels, the liquid, and the pulp from the cobs into the bowl. Discard the cobs.
Step 4 –Add the milk, the eggs, the sugar, the flour, and the salt to the corn and whisk until it is just blended.
Step 5 –Pour the butter into a 2-quart baking dish and swirl it to coat the bottom and the sides of the dish.
Step 6 –Pour the corn mixture into the buttered dish.
Step 7 –Bake the corn mixture until it is lightly browned, about 1 hour.
Step 8 –Serve.
