Corn Pudding.....A Secret Ingredient

The Holiday Season

Have you ever been to a church pot luck dinner and someone just happens to bring one of their favorite family casseroles which are so scrumptious, everyone asks for the recipe? This Corn Casserole recipe was the winning side dish of many, many pot luck dinners we had at our church when the children were young. Everyone, I mean everyone, requested that Miss Vicki bring this casserole when the menu list was being passed around. She normally made two of these, because there was never any left over. We could never put our finger on her "secret ingredient", until one day, she whispered to me just what that ingredient was......now I am sharing it with you.......are you ready? SHHHHHH.....sweetened condensed milk! Need I say more?

Thanksgiving Corn Pudding

1 (15 ounce) can cream-style corn

1 (15 ounce) can whole kernel sweet corn, drained

6 large eggs

1 tablespoon vanilla extract

2 cups sweetened condensed milk

3/4 cup sugar

1/4 teaspoon nutmeg

2 1/2 tablespoons flour

2 tablespoons butter, melted

Preheat oven to 350 degrees F. Spray 9"  X 13" baking pan with  vegetable spray; set aside.Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk. Add eggs, beat well. Beat in milk and vanilla, blending well. Stir in corn and pour into prepared pan. Drizzle butter evenly over the top. Bake for about 1 hour until the pudding is set. The center of the pudding should shake a tiny bit in the middle.