Abner's Attic Corn Pudding and Orange Cranberry Sauce

Corn Pudding Ingredients:

4 cans whole kernel corn drained and divided

1/2 cup all purpose flour

1/3 cup sugar

6 tbsp margarine - melted

2 tbsp corn meal

1 1/2 cups milk

4 large eggs

1/2 tbsp salt


Process: 1 can corn, flour and next 6 ingredients in a blender or food processor until smooth. Stop and scrape down the sides.
Transfer to a bowl, stir in remaining 3 cans corn.
Pour mixture into lightly greased 2 quart baking dish Bake at 350 degrees for 35 minutes or until set Makes 12 servings

Orange Cranberry Sauce Ingredients:

1 cup frozen concentrate orange juice

1 cup white sugar

1 12 oz pack fresh cranberries


Combine orange juice and sugar in medium saucepan, bring to boil Stir in cranberries and return to boil Reduce heat and cook 10 minutes Makes 10 2.5 oz servings

Presented by: Rex Bradford Jones from Abner's Attic

Air Date: November 27, 2013


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