Corn Pudding. A classic, southern, comfort dish.

Corn Pudding. A dish my Grammy made upon each family visit. As a child, I remember always going for seconds! A few years ago, my Grammy passed away. I inherited some of her old recipe books and hand-written favorites. While in school, my professor challenged us to make a ‘how-to’ video, with no specific parameters.

That night I went home and started flipping through my Grammy’s seasoned 1950’s Better Homes and Gardens cookbook. I wanted to find some recipe ideas for my upcoming dinner party.  As I opened the book,  my Grandmother’s memory flooded the pages. Her grace, her wit, she was an excellent cook.  To see her beautiful food-stained script on those delicate sheets of paper, was like seeing her again. I felt myself smiling on the inside.

I wanted to pay tribute to my Grammy by showcasing one of her famous comfort dishes. My love for cooking was something I could easily convey in a video.  So, I began to plan. I tore out a piece of paper from my sketchpad and filled it with ideas.  I didn’t want this to look like every cooking video. I wanted others to experience a little piece of my Grammy. I wanted the audience to feel the warmth, the tenderness, and southern charm that I feel every time I open her book.

Corn Pudding

*Makes 6 servings

3 Slightly-beaten eggs

2 cups drained cooked or canned whole kernel corn

2 cups milk

2 cups finely chopped onion

1 tablespoon butter, melted

1 teaspoon sugar

1 teaspoon salt

Preheat oven to 425 degrees fahrenheit.

Combine ingredients; pour into casserole dish. Set in shallow dish.  Fill dish 1 inch high with hot water. Place in oven and bake 40-45 minutes. Use a knife to pierce through center. If it comes out clean, it is done. Rest 5 minutes before serving. Serve and enjoy!