If you want to lend your next barbecue or cookout a slight Southern flair, then you should serve up this classic corny dish ...

1 15.25-ounce can whole kernel corn, drained 1 14.75-ounce cream-style corn Preheat oven to 350 degrees. In bowl, combine sugar and flour. Whisk in eggs, milk, butter, salt and pepper. Stir in ...

1 tablespoon chopped fresh chives. Combine milk and 1 1/4 cups corn kernels in a blender. Puree. Strain through a medium sieve, pushing through as much pulp as possible.

Corn that has been soaked in water is cleaned off the cob to make corn pudding, made by Stephanie Burt, from “The Favorite Recipes from Virginia” cookbook Monday, Aug. 9, 2021 in North Charleston.

Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp. ... Bake pudding 15 minutes. Reduce oven temperature to 350°F.

Here is how Danielle Stallworth's corn pudding came out when I made it on Dec. 16, 2016. It tasted fine, she said, but I over-baked, making it a bit too dry.

For dressing: 1 tablespoon poppy seeds; 2 cups mayonnaise; 1/2 cup sugar; Dash of pepper; 1/2 teaspoon salt; 1/4 teaspoon dry mustard; 1/4 cup vinegar; Directions: ...

Pour the corn into a casserole dish or round soufflé bowl. Bake 20 to 30 minutes, until the edges and top are golden and it has thickened. (While it’s cooking, you can season the shrimp.

Caryl Luria requested a recipe for corn pudding. Many responses were received, and there are just as many names for the recipe: Baked Corn Souffle, Corn Casserole and Cream Corn Pudding, to name a ...