This corn pudding is made with credit to Cope’s Corn, a great Lancaster County memory for one of our chefs–and a side dish you’ll come back to time and time again for any special occasion. If you can find Cope’s white corn, by all means grab it.
See other recipes in our picnic series, too!
- 2 15-ounce cans of white sweet corn (Cope’s Heat and Serve Corn, if possible)
- 6 eggs, separated
- 1 1/2 cup half and half or whole milk
- 2 T. flour
- 1/2 cup sugar
- 4 T. butter
- Salt and pepper to taste
- 1 Open cans of corn and drain; pour into a large mixing bowl.
- 2 Separate eggs and add the yolks to the corn.
- 3 Add flour and sugar to the corn mixture.
- 4 Melt butter and add to mixture.
- 5 Add half and half or milk.
- 6 Add salt and pepper to taste.
- 7 Meanwhile, place the egg whites in a separate mixing bowl (for your electric mixer) and beat them into a foam.
- 8 Add egg white mixture to corn mixture and stir.
- 9 Butter a large casserole dish and pour mixture in.
- 10 Place baking dish in pan of water.
- 11 Bake for one hour at 350 degrees, checking to make sure top does not brown too quickly (cover loosely with foil if needed).
- 12 Check middle to ensure doneness (hint: if too runny, you can finish off in the microwave, or continue to bake until completely set).