Corn Pudding Recipe
Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
- 2 cans whole kernel corn, white, drained
- ¾ cup sugar
- 1 t. vanilla
- 1-1/2 T. cornstarch
- 2 eggs
Combine all ingredients well and pour into a 9 inch square baking pan. Top w/ pats of butter. Bake at 350 for 45 minutes.
Corn pudding has to be on the table at Thanksgiving at our house.
Submitted by HBHW reader Susan
To support the blog, check out the HBHW eBooks available on Amazon. Thank you!