All Recipes

Grandma’s Corn Puddin’

1 Hr
Butter Bread
Made With
Butter Bread


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

Serves: 9


Step 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.

Step 2

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

Step 3

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

Step 4

Pour egg mixture over bread. Dot with butter.

Step 5

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

Recipe adapted from: &