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Aunt El’s corn pudding: a simple heirloom recipe

Corn pudding (recipe below) with avocado and Cholula hot sauce

While my “Made from Scratch” life has snuck up on me in recent times, my love of family recipes has been life-long. I love continuing family traditions and starting new ones of our own, and I have begun a project of assembling my favorite recipes into a collection. And I’m planning to share it with you!

I’m in the process of testing and photographing recipes that I’ve never made before. It’s been a fun journey so far. Once I started researching “heirloom” recipes, I learned the term is actually “heritage recipe,” and there are websites dedicated to preserving and sharing them; my particular favorite site is here

Following my parenting style, my recipe collection’s focus will be on simplicity, but not necessarily always on from-scratch cooking. There is something to be said for a recipe that is passed down from generations and includes ingredients like “a box of Jiffy.” I’m sharing such a recipe today, and it comes from my great Aunt El, my favorite of all family recipe providers and the now-famous contributor of her uber-popular cinnamon roll recipe

This corn pudding is perfect for a potluck or for finicky kids, who will love its sweetness. I’m also including Aunt El’s carrot pudding recipe, which my Aunt Joyce says her kids always thought was sweet potatoes.

Corn Pudding

corn pudding
serves 8-12

image1 can creamed corn
1 can whole corn, with juice
1/2 c. sour cream
1/2 c. milk
1/4 c. melted butter
2 Tbs. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 box Jiffy cornbread mix
2 eggs, slightly beaten
**optional: 2 Tbs. grated onion & 2 Tbs. grated bell pepper**

Preheat oven to 350 degF. Mix corns, sugar, butter, sour cream, salt, pepper, and milk. Whisk in eggs and cornbread mix (and bell pepper and onion if using). Pour into greased 9 x 12″ casserole dish.  Bake for 45 minutes or until set and slightly brown on top and sides. The pudding will set up a bit more while cooling.

carrot pudding (not pictured)
serves 8-12

2 c. (1 lb.) carrots, cooked, drained, and mashed
3 Tbs. flour
1/2 c. melted butter
1/2 c. sugar
Dash of cinnamon
1 tsp. baking powder
3 eggs, beaten

Preheat oven to 375 degF. Combine all ingredients and pour in a greased 9 x 12″ casserole dish. Bake for 15 minutes, then reduce heat to 350 degF and bake for another 30 minutes until set and brown on top and sides.

Editor’s note: This post is a part of Sunday SchoolMonday Mania, Real Food Wednesday, Works for Me Wednesday, and Frugal Days, Sustainable Ways, Pennywise Platter, and Fight Back Friday