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Golden Corn Pudding

(3 Votes)
SERVES
6
COOK TIME
45 Min

This traditional American side dish is said to have been a favorite of President Dwight Eisenhower. I don't see how anybody wouldn't love this creamy corn pudding that teams well with almost everything!

What You'll Need:
  • 1 (17-ounce) can whole-kernel corn, drained
  • 1 (16-1/2-ounce) can cream-style corn
  • 1/4 cup milk
  • 1/4 cup sugar
  • 2 eggs, beaten
  • 2 tablespoons cornstarch
  • 1 1/2 cups crushed butter crackers, divided
What To Do:
  1. Preheat oven to 350 degree F. Coat a 1-1/2-quart casserole dish with cooking spray.
     
  2. In a large bowl, combine all ingredients except 1/2 cup crushed crackers; mix well. Spoon mixture into casserole dish.
     
  3. Sprinkle with remaining 1/2 cup crushed crackers and bake 45 to 50 minutes, or until golden and set. Serve immediately.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Oooh So Good ! I only put 1/2 the sugar it called for. Didn't have a can of kernel corn, so substituted Fiesta corn. Actually gave the dish a little color. (Still used the can of creamed corn.) Will make this often, and for company as well.

This actually sounds like my aunt's scalloped corn recipe. It is very good.

This corn pudding is sooooo good that my daughter asks for it at breakfast!

The above is -not- Eisenhower's Corn Pudding. I have never had a better recipe than the 34th presidential version. I will post it soon...but be forewarned: it is a heart attack in a casserole dish. (no messy crumbs and maximum fat! Yum!) I am making it right now for Christmas! And a merry happy to y'all! Philip, 12-25-2011

Prosemo, did you ever post President Eisenhower's version?

Sounds like a receipe my mom made when I was a child and I loved it so much. Can't wait to try it.

I have a similar recipe where I saute onions and bell pepper in bacon grease then add the rest of the ingredients above. It's really good when you use fresh corn cut off the cobb.

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