Sharolyn Wingo's Recipe

Mommy Wingo's Corn Pudding

Category: Recipes

3 standard size cans of whole kernel corn. drained (may use medium size frosen bag of corn)
2 eggs
1 - 1 1/2 cup sugar (more if you like it sweeter)
1 teaspoon vannila
1 tablespoon cornstarch
1/2 cup flour
dash salt
dash pepper
1/4 cup butter cut in small pieces
approx 1/4 cup milk

preheat oven to 325 degrees

Empty cans of corn into a medium cassarole dish (Corn should just fill cassarole dish to the 3/4 mark) add more corn if it doesn't.
Mix flour, starch, sugar, salt & pepper in small bowl, sprinkle/pour dry ingredients over the corn in cassarole dish.
Beat eggs, adding vannila and a splash of milk in a separate small bowl.
Pour liquids over dry ingredients in cassarole dish. Add 3 or 4 pads of butter spaced evenly in cassarole dish.
Pour just enough milk over mixture in cassarole dish to just see it below the top of ingredients. Blend all ingredients together in a whipping style fashion.

Bake in oven 1/2 hour, pull out and stir all ingredients together again, adding a 2 or 3 more pads of butter to the top.
Bake another 1/2 hour.

Mixture should be covered while cooking but still okay if not. Top of done cassarole should be slightly browned and ingredients should all be melted in a gel type. If too liquid add additional cornstarch stir and place back in oven another 5 to 10 mins. Pull from oven let cool 10 mins and serve.

This mixture has never left our tables as a leftover someone always wants the last of it.