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Aunt Geneva’s Corn Pudding

  • 60 min

Submitted by Allison Mefford


  • 2 cups frozen corn
  • 2 eggs, beaten
  • 1 cup half and half
  • 1/2 tsp. salt
  • 1/4 tsp. mace
  • 1/4 cup sugar
  • 1/2 stick melted butter


I am submitting my Great Aunt Geneva Shipp’s Corn Pudding Recipe for the Best Kentucky Family Recipes. My Great Aunt Geneva was quite the cook and homemaker. She was the President of the Kentucky Homemaker’s and she submitted this exact corn pudding recipe to the State Fair in the 1970s and received a blue ribbon for it. Naturally, she liked to bring it to family events since it was her prize winning dish. My grandmother, Virginia Shipp, who was Geneva’s sister-in-law, served only this recipe for corn pudding at her family dinners. It was a staple at all of my grandmother’s Easter Sunday dinners. My mother, Mary Thomas, serves it along side ham and deviled eggs on Easter Sunday but she also pairs it with turkey and dressing at Thanksgiving. In my opinion, it goes well with both menus. And if you ask my children, they would say it goes with ANY dinner, ANY time.

Mix all ingredients together and pour into a well greased 1 1/2 to 2 quart baking dish. Set the baking dish into a pan of warm water and bake at 350 for 50 min – 1 hour.

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