Corn Pudding

Recipe courtesy Amy Bess Miller and Persis Fuller, The Best of Shaker Cooking, Hancock Shaker Village, 1985

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Picture of Corn Pudding Recipe Photo: Corn Pudding Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 8 Reviews
Total Time:
1 hr 15 min
Prep
15 min
Cook
1 hr 0 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 2 cups corn scraped from cob, milk removed
  • 2 eggs, beaten
  • 1/2 cup finely chopped onion or 1 tablespoon chopped chives
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups milk or cream
  • 1 tablespoon butter
  • 6 saltine crackers, crumbled
  • Herb or herb mix, to taste, recipe follows

Directions

Preheat oven to 350 degrees F.

Mix all ingredients together. Pour into greased 1 1/2-quart baking dish and bake for 1 hour.

Hancock Shaker Village Herb Mix:

  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried summer savory
  • 1/2 tablespoon dried tarragon
  • 1/2 tablespoon dried sage

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Newest Ratings and Reviews

Read all 8 reviews

  • on March 25, 2011

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    We didn't like this dish at all. it was not what we were expecting I guess. It was very custard-like.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 23, 2006

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    Happy Thanksgiving! Doubled the recipe and made two dishes. No left-overs. Did not add the onion, extra toasted walnuts.

    people found this review Helpful.
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  • on October 03, 2006

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    An quick and easy side dish

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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