10/29/2026
Glynn County History Moment—Recipes from Local Church Cookbooks
Looking for something warm and delicious as autumn sets in? How about Corn Pudding from Christ Church-Frederica's Cookbook (1992 edition).
Corn Pudding I (page 156, 1992 edition)
4 cups (1 qt.) milk
1/2 cup plus 2 tbsp. yellow corn meal
1/4 cup sugar
1/2 tsp. salt
32 ozs. yellow corn or 12 medium ears cut off cob
4 eggs well beaten
1/2 stick melted butter
1 tsp. vanilla
1 tsp. baking powder
Grease 3 qts. baking dish.
Scald milk in large saucepan, remove from heat, stir in corn meal, sugar and salt.
Place over medium heat bring to a boil, reduce heat to medium-low and simmer, stirring constantly for 5 minutes.
Remove from heat, add corn, stirring.
Gradually add eggs stirring vigorously.
Add butter, vanilla and baking powder, blend well.
Pour into dish. Bake at 350 degrees for 45-50 minutes or until set.
Special note: The best corn pudding I have ever tasted.
Serves 8.
--Ann Belle McCaskill