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Great-Aunt Linnie's Corn Pudding Recipe

I remember helping Aunt Linnie shuck corn for this recipe when she and Uncle Horace were my babysitters. I loved her corn pudding.

Aunt Linnie's corn pudding

Aunt Linnie's 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 as 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.

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.

On our last visit, I locked the back door before I left. I saw that she still grew her own corn. Two rows of corn, the width of her back yard, stood waiting for someone to pull the dead stalks up and prepare for the next season of planting. Sadly, it would not be my Aunt Linnie.

Cook Time

Prep timeCook timeReady inYields

30 min

40 min

1 hour 10 min

6 servings

Ingredients

  • 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

Instructions

  1. Preheat the oven to 325 degrees.
  2. Combine the eggs, corn, butter, milk, salt, pepper, and sugar. Mix well.
  3. Prepare a greased 1-1/2-quart baking dish.
  4. Pour the corn mixture into the dish and sprinkle the breadcrumbs on top.
  5. Bake for 40 minutes or until firm. Serves 6.
My Aunt Linnie taught me how to shuck corn.

My Aunt Linnie taught me how to shuck corn.

A Remembrance

I visited Aunt Linnie's grave today and placed yellow flowers and roses in her favorite vase. She told me when I was four years old that her boyfriend in the first grade always gave her yellow flowers, and they were her favorites.

I learned when I was a teenager that her boyfriend was my uncle Horace, whom she married. That was so sweet, and every time I see yellow flowers, I think of her often and miss her still.

Aunt Linnie loved yellow flowers.

Aunt Linnie loved yellow flowers.

© 2022 Barbara Purvis Hunter