5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
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Ingredients
Southern-Style Creamed Corn:
6
Ears Fresh Corn
1/4
Cup Butter
3
Tablespoons Water
1
Teaspoon Sugar
1
Tablespoon Flour, mixed with 1 Tablespoon Water
1/2
Teaspoon Salt
1/2
Teaspoon Black Pepper
3/4
Cup Milk or Half-and-Half
Corn Pudding:
2
Cups Creamed Corn (see below recipe)
4
Large Eggs
1
Cup Milk
1/2
Cup Sugar
6
Slices Martin’s Old-Fashioned Real Butter Bread, stale or lightly toasted, crusts removed
1
Tablespoon Butter, softened
Directions
  1. Prepare Creamed Corn:

    – Cut the tip off each cob. In a large bowl, cut the kernels from each cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.

    – Melt the butter in a large skillet over medium-low heat.

    – Add the corn and juices, 3 tablespoons water, and sugar. Cook, stirring, until the corn is tender.

    – Stir in flour and water mixture, salt, and pepper, blending well. Continue cooking, stirring, for 2 minutes.

    – Gradually add the milk, stirring constantly. Simmer about 2 minutes longer, or until creamy.

    – Refrigerate until ready to use.

  2. In a bowl, beat together eggs and milk. Add 2 cups creamed corn and sugar; mix well.

  3. Cut bread into 1/2-inch cubes and place in a greased 9-inch square baking dish.

  4. Pour egg mixture over bread. Dot with butter.

  5. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.


    Recipe adapted from: www.tasteofhome.com & www.thespruceeats.com

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