Author Notes: A family staple on the holiday table, this was my great grandfather's corn pudding recipe from his time on an Elmira, New York dairy farm. —laurenlocally
Serves: 4 to 6
pint frozen corn
eggs, beaten thick
tablespoon melted butter
Salt and pepper
- Heat oven to 350° F, and mix all ingredients in a large bowl.
- Bake about 35 minutes in a well-greased 2-quart baking dish, until the edges are lightly browned and pulling away from the sides.
- This recipe is a Community Pick!