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Corn Pudding
Wiesman Family, Needham, MA
“This recipe is very easy to make and feeds a lot of people. We love it hot and it can also be eaten cold.”
John Wiesman
INGREDIENTS Serves 8
6 tablespoons butter or marga- rine, melted
1⁄4 cup granulated sugar
4 large eggs
3⁄4 cup all-purpose flour
1 teaspoon baking powder
2 (15-ounce) cans corn niblets, undrained
1⁄2 teaspoon salt
PREPARATION
1. Preheat oven to 350°F. Grease a 9- by 13-inch baking dish.
2. In the bowl of a stand mixer fitted with the flat beater or in a food processor, beat or pulse all the ingredients to- gether until just combined. Pour the batter into the prepared baking dish.
3. Bake until a toothpick in- serted into the center of the pudding comes out almost clean, about 1 hour.
132 – TASTE OF HOME