+
4 (12)

Sides, Vegetarian

Thelma Collins' corn pudding

Thelma Collins' corn pudding
Glenn Koenig / Los Angeles Times

Every year at my house, we host what we call the "Long Table Thanksgiving." It's a simple tradition, and it does a lot to minimize holiday stress. We provide the birds, and everyone else brings a side dish. Oh, and ... Read more

Total time: 1 hour | Serves 8 to 10
  • 2 (14 3/4-ounce) cans cream-style corn
  • 1 (15 1/4-ounce) can corn, drained
  • 4 eggs, beaten
  • 1/4 cup sugar
  • 2 tablespoons flour
  • 1/4 cup (1/2 stick) butter, melted

Step 1Heat the oven to 325 degrees.

Step 2In a large bowl, whisk together the cream-style corn, corn, eggs, sugar, flour and butter until thoroughly combined.

Step 3Pour the pudding into a shallow, 2-quart casserole and bake until set, about 45 minutes.

Note: Shared by Thelma's son, Marc.

HAVE YOU TRIED


Euro Pane's mocha cookies
Euro Pane's mocha cookies

Mendocino frittata
Mendocino frittata

Fresh corn blini with crema fresca
Fresh corn blini with crema fresca

Thai Pork and Basil With Rice Noodles
Thai Pork and Basil With Rice Noodles

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Creamy home fries
Cheese arepas
Sweet potato gratin
Mung Bean Cakes (Noktu Puchimgae)