Iowa Corn Pudding
Published: Friday, August 10, 2018
6 large ears of corn, husked and silk removed
2 eggs
12 oz. can evaporated milk
¾ tsp. salt
1/8 tsp. pepper
5 Tbsp. melted butter
1 c. crushed saltine crackers (about 24)
Preheat oven to 325°. Generously butter a shallow 2-qt. baking dish.
Remove corn kernels from cobs (there should be about 3½ cups). Puree 2 cups in a food processor.
In a large bowl, combine eggs and milk; whisk to blend. Add pureed corn, remaining corn kernels, salt and pepper. Stir well.
In a small bowl, toss butter and cracker crumbs. Add ½ cup crumbs to corn mixture and blend well. Pour into prepared baking dish. Sprinkle remaining crumbs on top.
Bake 30-35 minutes or until set but center is still jiggly. Let cool 10 minutes before serving. —6 servings.
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