Shakertown Corn Pudding Recipes

CORN PUDDING

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

SHAKERTOWN CORN PUDDING

Steps:

• 1. Pre-heat oven to 325 degrees. Grease a 2 qt. casserole or 8x8 square pan.
• 2. Hand mix all ingredients in a medium mixing bowl. Pour into greased pan.
• 3. Place on middle rack in oven. Cook for 45 minutes. Stir gently. Sprinkle sugar generously over top of casserole.
• 4. Put back in oven for another 45 minutes or until lightly browned around edges and bubbly. Let sit for 20 minutes before eating.
• 5. DOUBLING RECIPE: If you decide to double this recipe, do not double milk. 1 3/4 to 2 cups will be enough.

SHAKER TOWN CORN PUDDING

Steps:

• In a large bowl, blend the butter, sugar, flour and salt.
• Add the eggs, and beat well with a rotary beater or mixer on low --.
• Stir in the corn and milk (if using frozen corn, chop it up a little first to release the milky juices).
• Pour the ingredients into a buttered flat 10x6" casserole and bake at 325* for 45 minutes, stirring once halfway through the baking period.
• When done, the pudding will be golden brown on top and a knife inserted in the middle will come out clean.
• THIS MIXTURE CAN BE PREPARED AHEAD OF TIME AND KEPT IN THE REFRIGERATOR. STIR WELL, THEN POUR INTO A BAKING DISH AND BAKE AS INSTRUCTED.