Tangier Island Corn Pudding - Recipe

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TANGIER ISLAND CORN PUDDING
2 eggs, lightly beaten 1 (15 oz.) can creamed corn 1 (12 oz.) can evaporated milk 2 tbsp. cornstarch 1/4 to 1/2 cup sugar 2 tbsp. butter Mix cornstarch and sugar. Add eggs and melted butter. Mix in the corn and evaporated milk. (For dessert pudding, add 1 teaspoon vanilla extract). Bake in 1-quart uncovered casserole dish at 350°F almost 1 hour. Shake lightly to see if it does not get hard - a soft curd custard consistency. Can be doubled. Serve hot (let stand 5-10 minutes) or cold.

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Tangier Island Corn Pudding

· Nov 27 · #192843

Amber (Virginia) says:

Love this recipe, but I add a can of drained whole kernel corn in addition to the cream corn.

· Dec 20 · #116794

Cliff Marshall (West Virginia) says:

With this recipe I use white cream style corn, gives a better flavor.

· Jun 12 · #102592

Louisa Stewart (North Carolina) says:

I had this at Tanger Island in the early 90's and still think of it and so I looked it up on Google... it is awesome!

· Jun 30 · #72119

Alejandro (Oregon) says:

I agree. I had it there last week, but I thought theirs was a little too sweet for my taste--canned cream corn is already plenty sweet, so I add the smaller amount. I'd like to make my own creamed corn using less sugar.

· May 13 · #68571

Jack (Tennessee) says:

Had at Tangier Island. No pudding like it!!!! The Best!!!!!!

· Nov 25 · #14105

Maggie Hostler says:

I have the same recipe and it calls for 2 Tablespooons of corn starch. I make this every Thanksgiving and had it on Tangier Island this past summer. My best friend is from there!

· Nov 22 · #13292

Keisha says:

This Is a recipe that is a family favorite but I never knew how to make it. This year I thought I would do it and the recipe above seems like it would be adequate but I have one question. How much cornstarch is needed? It's not listed in the ingredients.

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