I remember helping Aunt Linnie shuck corn for this recipe when she and Uncle Horace were my babysitters. I love her corn pudding.
If I ever knew a Southern belle, it was my refined Aunt Linnie. She knew how to do everything a lady from the South should.
I, on the other hand, was not Southern belle material. Aunt Linnnie tried to teach me crochet, needlepoint, tatting, and sewing—but these activities were not my cup of tea. (I did, however, love everything about cooking and growing veggies.)
Aunt Linnie used to say that I was raised an Abe Lincoln girl. I could talk at a very early age about him.
Aunt Linnie had white hair from the first day I remember seeing her. She did not believe in punishing children—so my cousins and I were well behaved. We did not want to disappoint her.
Read More From Delishably
When Aunt Linnie babysat for me, she taught me how to shuck corn. As I grew older, she and I made this recipe together. She always served it with fried chicken, green salad, homemade biscuits, and sweet tea.
I remember visiting Aunt Linnie when she was in her 80s, and she asked me to make her corn pudding once more for her. And I am so happy I did because she went to heaven only months later. I miss her still—she was such a refined lady.
- 3 eggs, well beaten
- 2 cups corn, cooked
- 2 tablespoons butter, melted
- 2 cups whole milk
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon sugar
- 2 tablespoons day-old breadcrumbs, finely crushed
- Preheat the oven to 325 degrees.
- Combine the eggs, corn, butter, milk, salt, pepper, and sugar. Mix well.
- Prepare a greased 1 1/2-quart baking dish.
- Pour the corn mixture into the dish and sprinkle the breadcrumbs on top.
- Bake for 40 minutes or until firm. Serves 6.
© 2022 Barbara Purvis Hunter