Aunt Erma's Corn Pudding

Aunt Erma's Corn Pudding

Jacqueline P
Edited on Feb 01, 2007

Although Aunt Erma never described herself as an excellent cook, she prepared food for Uncle Clarence, who was a judge, and he demanded the best from everyone he knew. Aunt Erma's cooking was excellent. This recipe came to me by way of one of Aunt Erma's antique cook books, was originally called 'Deep South "Cawn Puddin"' and came from the Old Southern Tea Room in Vicksburg, Mississippi.


1 #2 can cream style corn (2 1/2 cups)
3/4 quart whole milk
6 eggs
2 tablespoons sugar
pinch salt
2 tablespoons corn starch


Mix all ingredients, beating eggs before adding. Mix corn starch with enough cold water to make a smooth paste before adding to corn. Pour into a greased casserole. (Aunt Erma greased the casserole dish with butter.) Bake in 300 degree oven for 30 minutes or until the consistency of custard. Serve hot. Refridgerate leftovers.

Not a NESTLÉ®-tested recipe.

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