Southern Style Potato Corn Pudding Recipe

Southern Style Potato Corn Pudding Recipes

Ingredients :

1 tbsp

11/2 cup



1 tsp

1/8 tsp

1/8 tsp

3/4 cup


1/4 tsp


frozen Southern style hash brown potatoes

scallions, sliced

can kernel corn, drained


dried thyme



large eggs, well beaten


Method :
  1. Put the butter in a 9" microwavable round casserole and microwave on high 100% for 30 seconds, until melted.
  2. Stir in the potatoes and scallions.
  3. Microwave on high 100% for 3 - 5 minutes until the scallions soften.
  4. Stir in the corn, salt, thyme, pepper, milk and eggs.
  5. Microwave on high 100% for 4 minutes, stirring thoroughly after 2 minutes.
  6. Sprinkle with paprika.
  7. Microwave on medium 50% for 5-7 minutes, rotating the dish a quarter turn every 21/2 minutes, until the center is set.
  8. Allow to stand for 5 minutes before serving.

Serves 8

A hearty corn and potato casserole reminiscent of Southern spoon bread.

Cooking Tip :

Corn kernels are often used in microwave cooking because they are uniform in size and they cook evenly. Defrosted frozen corn can be substituted for fresh-and vice versa.

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