Corn Pudding Casserole

Corn Pudding Casserole

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Ingredients

  • ¼ C green pepper, chopped
  • 1 onion, chopped
  • 1 T butter
  • 1 can whole kernel corn, drained
  • 1 can creamed corn
  • 3 eggs, beaten
  • 1 small can evaporated milk
  • ⅓ C Pioneer® Sugar
  • ½ tsp. salt
  • 5 T. butter, melted
  • 1 T flour
  • dash paprika
  • dash pepper

Directions

  1. Preheat oven to 300° F. Grease an 8 x 8-inch baking dish; set aside.
  2. In a frying pan, saute green pepper and onion in butter until tender.
  3. In a mixing bowl, add whole corn, creamed corn, eggs,  and evaporated milk. Mix well.
  4. Add Pioneer® Sugar, salt, melted butter, flour, paprika and pepper; stir together until all is mixed thoroughly.
  5. Pour into prepared baking dish.  Add about an inch to a half-inch of water to a larger baking dish and gently set casserole dish inside.
  6. Bake for 1 hour or slightly browned on edges.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.