Hilda Crockett’s Corn Pudding

This may be one of my all time favorite recipes. Ridiculously easy and absolutely wonderful … pure comfort food! The recipe comes from Hilda Crockett’s Chesapeake House in Tangier Island, Virginia. Each time I make it, more people become addicted! It’s a great dish to bring to a potluck or family gathering.

1/2 cup sugar
3 Tbsp. cornstarch
2 eggs
1 14 to 16-oz. can cream-style corn (cans get smaller every day … but anything close will work!)
1 12 to 13-oz. can evaporated milk (ditto above)
2 to 3 Tbsp. butter, cut up

Preheat oven to 350 degrees. Lightly grease a 1 1/2-quart baking dish. Stir together sugar and cornstarch in a medium bowl. Add eggs, corn and evaporated milk and mix well. Pour into baking dish and dot generously with butter. Bake until center is almost firm, about 1 hour. Serve hot as a side dish.


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