This comfort-food classic gets updated!
My mom has been making this corn pudding for Thanksgiving for many, many years now. She shared the recipe with me along with my Grandmother’s vintage Carmelite L.S. & S. covered casserole that she always uses to bake and serve the corn pudding!
The original recipe is from McCormick (Spices), but I updated it with current canned corn sizes and reduced the sugar and butter amounts – don’t worry, you won’t even notice! I also replaced the instant minced onion with fresh minced shallot (can use sweet onion) and added some pepper. I also adjusted the cooking time and temperature.
I’m going to bake mine in my Grandmother’s vintage Carmelite dish, but a traditional 2 qt. baking dish will be perfect for you! Hope you enjoy!