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.


My Father’s Sister’s Pineapple Pudding

Here’s one from my childhood. I would look forward to Christmas dinners at my Aunt Bootsie’s home every year … mostly for this side dish! (Yes, it’s meant to be a side dish, not dessert … and is wonderful served that way!)

1/2 c.     sugar
1            2-lb. can crushed pineapple in juice (these days, it comes in 1lb. 4oz. cans, so I use 1 2/3 cans)
3            large eggs
5            slices firm bread
1            stick butter, cut into 32 pieces

Preheat oven to 350 degrees. Beat eggs and sugar together in a nice big bowl. Cut bread into cubes and add with undrained pineapple and butter. Mix well. Turn into greased 8 x 11 (or thereabouts) baking dish and bake for about 50 minutes, until lightly browned and bubbling. Serve warm as a side dish.

Pumpkin Casserole

OMG! I’ve been trying pumpkin recipes this October, and most were good … but THIS is a standout! An instant classic! I’ll be making this side dish often, and certainly with every holiday meal. It’s sweet, but not too sweet, and the vanilla is lovely. I made it for the first time tonight and had to share it with you immediately — after all, it’s the season! Perfect, and easy too … Enjoy!

2 cups pumpkin puree
1 cup evaporated milk
1 cup sugar
1/2 cup flour
A generous 1/2 teaspoon baking powder
Pinch salt
2 eggs
1 teaspoon vanilla extract
1/2 cup butter, melted and cooled slightly
2 pinches cinnamon

Preheat oven to 350 degrees. Combine the pumpkin, evaporated milk, sugar, flour, baking powder, salt, eggs, vanilla, melted butter and cinnamon to taste. Stir well. Spoon into a casserole dish. Bake at 350 degrees F (175 degrees C) for 1 hour. Serve hot or warm as a side dish.

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