Nothing tastes like Grandma’s cooking as much as this
Southern Corn Pudding
made totally from scratch.
corn on the cob - butter onion - heavy cream sugar - cornstarch eggs - garlic salt black pepper - dried parsley
With a sharp knife, cut the corn off the cob of four ears.
Saute corn and onion in a little butter in a skillet. Add cream and mix well.
Add a slurry of cornstarch and water. Mix with garlic salt, pepper and parsley. Add beaten eggs and mix.
Bake at 350 degrees until custard is set and top of pudding is golden brown.
Serve alongside a holiday ham or Thanksgiving turkey! Tastes great with green beans too.
Corn Pudding can be made ahead up to 2 days in advance and kept in the refrigerator until time to bake!
CLICK for RECIPE at QuicheMyGrits.com!