Musings from Quince

Aunt Lucy’s Legacy

Corn Puddin'

Here comes the holiday season!  We’re into Fall full swing:  crisp air, blue skies, piles of leaves, fireplaces ready for action, perfect excuses for entertaining, and the opportunity to shine as an invited guest….how does one shine?  Well, by bringing, as requested or offered, an outstanding side dish which will stand on its own as part of a huge gathering or small dinner party.  I just happen to have a very yummy dish, Aunt Lucy’s corn puddin’ which is not only easy to prepare, but is so delicious people may end up swooning at the table as they reach for seconds and thirds.  By request and permission (given by Aunt Lucy’s great-niece), I am providing the recipe, complete with Aunt Lucy’s special terminology (i.e. “stir real good”)…..for maximum effect, please read recipe aloud with the most southern drawl you can muster:

1     2 quart casserole dish

1     can cream-style corn

3     eggs

2     tablespoons flour

2/3 cup sugar

2     cups milk

1/2 stick butter, melted


Beat eggs well – add sugar and flour.  Add corn and beat well.  Add milk and stir real good.  Sprinkle a very small amt. of nutmeg over the top.  Put in dish and pour melted butter on top – stir again.  Sprinkle a little more nutmeg over the top, and put in the oven,  400 degrees for 20 minutes, then turn oven down to 300 degrees and continue baking 20-30 minutes more, until done.  Knife in middle should come out clean.  Enjoy!!

With love, Aunt Lucy

Note:  Feel free to double recipe if feeding an army.  Also, please provide feedback on how well this went over at your festive event!  Gotta run…time to rake some leaves!