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Monell's Corn Pudding
From the kitchen of Tyler Boyd, Boyd-Lee Jerseys, Tenn.
Course
Side Dish
Cuisine
American
Keyword
Side Dish
Ingredients
9
Eggs
4
tbsp
Butter, melted
(57 grams or 12 teaspoons)
¾
cup
Sugar
(150 grams)
¼
cup
Milk
(12 teaspoons)
⅓
cup
Flour
(40 grams)
4
cups
Creamed corn
Instructions
Preheat oven to 350°F.
Grease a 2 qt. casserole dish.
In a large bowl, lightly beat eggs.
Add melted butter, sugar and milk.
Whisk in flour.
Stir in corn.
Pour mixture into the casserole dish.
Bake for 45-60 minutes or until golden brown on top.
Notes
One of my favorite side dishes during the holidays is this corn pudding recipe from Monell's, in the Germantown district of Nashville. This was a favorite restaurant of mine during college, and the communal atmosphere with friends, family and strangers all sharing a single table led to some amazing memories, and it's now a staple of every holiday meal we make at home. As befits a family-style Southern restaurant, the recipe makes for plenty of helpings, but you can reduce it into thirds if you're willing to work out the conversions (I've included mass and teaspoon measurements to make that a little easier).
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