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Southern Corn Pudding

Southern Corn Pudding recipe

I found this recipe in one of Nannie Hembree’s recipe tins I have and have been wanting to fix it so when I fixed my ham supper yesterday I made it. Y’all, this is fantastic and if I could think of a better word at the moment I would use that too. Heavenly, maybe that’s the word as this corn pudding is just that. If I can find another can of creamed corn in the pantry, this will be fixed again to go with tomorrows supper. We ate every single bite and didn’t feel the least bit guilty.

I wish I knew where Nannie gathered all the recipes from on the index cards in those tin boxes. Some are old newspaper clippings, others are from magazines but many are typed or hand written. A few have some of her former neighbor’s names on them, many that I remember but most are just recipes and some I have to really think about as she has written them because the measurements are different. There’s a lot of smidgens, pinches, pecks and mounded measurements on those index cards that I have to figure out by tasting as I go. I don’t think my Grandmothers or Great Grandmothers even owned measuring spoons, if they did they never used them. The palms of their hands were all they used to measure pretty much everything, except for salt that was always pinched in whatever they fixed. I know when I would call Nannie Polly to ask her about how she fixed something the words “a tad of this or a dash of that” were all I heard. I asked her every time how much a tad or a dash was and she just said I had to figure that out for myself and that if I had watched close enough I should already know. Well, I know now but my tads and dashes destroyed a few dishes before I realized to taste things as I cooked them.


Southern Corn Pudding

  • 4 large eggs
  • 1 C. whole milk
  • 15 oz. can of creamed corn
  • 1/4 C. sugar
  • 5 slices of bread, crusts removed and cut into 1/2″ pieces.
  • 1T. butter


Whisk together the eggs and milk. Stir in the corn and sugar until well combined. Take the cut up pieces of bread and spread them around in the bottom of a lightly greased 8x8x2 baking dish. Pour the egg mixture over the bread and use a wooden spoon to mash the bread down into the dish. Dot with the butter over the top and bake, uncovered, in a 350 degree oven for 55-60 minutes, till a knife inserted in the center comes out clean. Let the pudding set for 5 minutes before serving

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