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Grandview Lodge Country Inn
Waynesville, North Carolina
When asked, Linda will say this is her mother's recipe for Corn Pudding. Actually, the recipe probably dates back many generations and it is as popular today as it was then. Growing up on a farm in North Carolina meant growing up with summer sweet corn. There is a certain nostalgia associated with the rhythmic sound of fresh corn being cut off the cob.
It is possible to make the recipe with frozen shoe peg white corn, but never with canned corn.
Melt butter or margarine. In a medium mixing bowl, beat eggs with sugar and flour. Add corn and milk. Stir in melted margarine. Pour into greased 1-1/2 quart baking pan. Bake at 325 degrees for 35 to 45 minutes until pudding is set and browned on top.
Serves: 6 to 8
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