Corn Pudding AKA Corn Mush

My mom found this recipe in Better Homes and Gardens, October 1997.

Corn Pudding


1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 cup milk
2 beaten eggs
1/4 cup margarine or butter, melted
1/4 tsp. pepper
1/2 cup cornmeal (we use Jiffy Corn Bread Mix)

• In a large mixing bowl combine whole kernel corn, cream-style corn, milk, butter, eggs, and pepper.  
• Add cornmeal; stir until moistened
• pour corn mixture into a 2-quart casserole dish.
• Bake at 350º for 50-55 minutes or until lightly browned and set in the center.

My family LOVES this recipe!  Each time I make it for guests, they ask for the recipe:)