This has been a favorite of my family for years and when I freeze corn, I blanch it and cut it off the cob and measure out 2 cups before putting it into the zip lock bag to freeze. I make corn pudding all year round.
* My son is allergic to wheat so when I make it for him, I use rice flour instead of regular flour.
Melt butter in baking dish while heating the oven to 350 degrees F. Mix sugar and flour. Add eggs and beat with mixer. Add butter, milk, salt and stir. Add corn and stir. Pour into buttered glass dish and bake at 350 degrees for about 45 minutes or until firm, and browned on top.
By Betty from NC
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