Dashiell Corn Pudding

Southern Living
8 servings


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2 (15 1/4-ounce) cans whole kernel corn, drained
1/4 cup all-purpose flour
1 tablespoon cornmeal
3 tablespoons sugar
3 tablespoons butter or margarine, melted
3/4 cup milk
2 large eggs
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon vanilla extract(optional)


Process 1 can corn in blender until smooth, stopping to scrape down sides.

Stir together pureed corn, remaining whole kernel corn, flour, and next 3 ingredients in a large bowl. Whisk together milk, next 3 ingredients, and, if desired, vanilla extract. Stir into corn mixture. Pour into a lightly greased shallow 2-quart baking dish.

Bake at 350° for 35 minutes or until set.

Created date

October 2003