Choctaw Corn Pudding, Native American

4
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"The Junior League of Ft. Walton Beach"

Original recipe yields 4 servings
OK
  • TOPPING

Nutritional

  • Serving Size: 1 (260.5 g)
  • Calories 865.2
  • Total Fat - 37.4 g
  • Saturated Fat - 19.3 g
  • Cholesterol - 280.5 mg
  • Sodium - 439.9 mg
  • Total Carbohydrate - 112.2 g
  • Dietary Fiber - 16.4 g
  • Sugars - 13.9 g
  • Protein - 22.4 g
  • Calcium - 205.7 mg
  • Iron - 5.1 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.4 mg

Step 1

Preheat your oven to 350F.

Step 2

Grease a 1 1/2 quart baking dish.

Step 3

Combine the beaten eggs, half-and-half, and baking powder in a bowl. Stir well

Step 4

In a large saucepan, melt 1/4 cup plus 2 Tbsp. butter over low heat.

Step 5

Add the 2 Tbsp. sugar and flour, and whisk together, stirring until smooth.

Step 6

Remove the mixture from the heat and gradually add the egg mixture, stirring constantly with a whisk until combined and smooth.

Step 7

Add the corn and stir well.

Step 8

Pour the corn mixture into your prepared baking dish.

Step 9

Bake, uncovered, at 350F for 30-40 minutes or until the pudding is set in the middle and starting to brown.

Step 10

Remove it from the oven and drizzle it with the 2 Tbsp. melted butter.

Step 11

Combine the cinnamon and brown sugar and sprinkle the mixture over the top of the pudding. Bake, again, for an additional 3-5 minutes or until the sugar melts.

Tips & Variations


No special items needed.

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