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Tangier Island Corn Pudding




Source of Recipe


In the Forks of Hanover Cookbook, 1979


Recipe Introduction


This recipe was given to Mike by a coworker who is the daughter of a former Virginia governor. It is almost truly a pudding since the only corn in it is a can of creamed corn and it has ONE CUP of sugar! We thought that it tasted good, but needed a little more corn and a little less sugar. Next time that I try it, I think I’ll cream my own corn and use maybe half as much sugar. It had a wonderful consistency, though – pillowy and creamy.


List of Ingredients




1 c. sugar
3 T. cornstarch
2 eggs
16.5 oz. can creamed corn
13 oz. can evaporated milk


Recipe



Preheat oven to 375 (I did it at 350 for 45 minutes in convection). Grease a 2 qt. casserole.

Mix sugar and cornstarch. Add eggs and beat well. Add corn and milk and combine thoroughly. Put in prepared casserole and bake for 1 hour.

Serves 8.