Corn Pudding

By Heather_D

This recipe is my Mom's recipe. I add more flour so that the pudding is not as liquid as my Mom's recipe.

Ingredients

• 14 3/4 oz. can Del Monte Sweet Corn Cream Style
• 2 - 3 Tbsp flour
• 1/4 cup milk
• 2 eggs
• Seasoned Bread Crumbs

Preparation

Step 1

Add all the ingredients, EXCEPT the bread crumbs, to a medium size bowl; Mix together well. If the mixture seems to be more of a liquid consistency than you'd like, add additional flour, *1 Tbsp at a time*, but no more than 3 Tbsp per can of Cream Corn. Spray the bottom of an 8" x 8" glass baking dish with non-stick cooking spray. Pour the Corn Pudding into the glass baking dish (Double batch) or a 9" x 13" (Triple batch) glass baking dish. Gently add a thin layer of the bread crumbs to the top of the corn pudding mixture, making sure to cover the pudding all the way to the edge of the dish. Bake at 350 degrees Fahrenheit for 1 1/2 to 2 hours or until the center of the Corn Pudding is firm (does not jiggle) when the dish is slightly shaken.