Ginja’s Corn Pudding
 
Makes about 6 servings
Ingredients
  • ½ cup butter
  • 2 cups whole corn kernels (canned or frozen)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 large eggs
  • 1 cup whole milk
  • Salt and freshly ground black pepper, to taste
  • Couple of dashes of Tabasco
  • Paprika, to taste
Instructions
  1. Preheat the oven to 350°.
  2. Heat the butter in a saucepan over medium heat. Add the corn, and cook until just warm and tender, 3 to 4 minutes. Let the corn mixture cool slightly; pour the corn mixture into the container of a blender, and add the rest of the ingredients except the paprika. Blend for about 30 seconds.
  3. Pour the mixture into an 8x12-inch baking pan. Place the pan into a larger one containing about 1 inch of water. Bake until the pudding sets, about 45 minutes.
  4. Remove from the oven, sprinkle with the paprika, and serve.
Recipe by Louisiana Cookin' at https://louisianacookin.com/ginjas-corn-pudding/