Creamed Corn Bread Pudding

Here’s a very simple, thrifty recipe for corn pudding that’s different than any I’ve made before.  It’s more like a simple bread pudding than corn custard.  Don’t overbake this, so it doesn’t separate.  I left my bread cubes out overnight to dry out a little, as I never have stale bread.  I did use firm homemade simple white bread for the cubes.  Make sure your casserole is a little deeper than your mixture, as it puffs up as it bakes.  Double the recipe and bake for 50-60 minutes in a 9” square or an 11 x 7 ½” casserole dish.

You can add cheese, or any seasonings you like, but try it this way first…the taste of good ingredients shows through! 

In Iowa, or in the Midwest, for that matter, where corn is frequently served, corn festivals are great fund-raisers, corn “stands” or simply pick-up trucks with the beds filled with unshucked sweet corn show up on city or country road intersections every year, and farmers compete to get the first sweet corn to the markets, we can never have too many good corn recipes.

Creamed Corn Bread Pudding

  2         large  eggs

     ½     cup  whole milk

8 oz.     can  cream-style corn 

  1         tablespoon  sugar

  3         slices  day-old bread -- crusts removed (about 3 ounces)

  1         tablespoon  butter -- softened

Preheat oven to 350°.  In a bowl, beat eggs and milk. Add corn and sugar; mix well. Cut bread into 1/2-in. cubes and place in a greased 5 1/2 x 7 1/2” or any shallow 1 quart baking dish. Pour egg mixture over bread, making sure all bread cubes are submerged. Dot with butter. Bake, uncovered, at 350° for 40-45 minutes, or until a knife inserted near the center comes out clean or it reads 180-185° on an instant-read thermometer.  Let rest 5 minutes.

4 Servings