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Southern Corn Pudding–a Hallmark of Buckhorn Inn

The recipe that appears below is the original Buckhorn Inn recipe. Adding a tablespoon or so of fresh, chopped thyme adds a modern spin to this classic.

Corn Pudding

2 ½ cups cream-style corn
3 eggs, slightly beaten
2 cups whole milk
1 teaspoon salt
½ teaspoon pepper
1 tablespoon minced onion
½ green pepper, chopped
2 tablespoons melted butter

Mix ingredients together and bake in a 325 degree oven for an hour. This makes an interesting and colorful way to serve part of the vegetable course for either holiday meals or party fare.