Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.

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Sweet Corn Pudding


SWEET CORN PUDDING
Golden Corral Copycat Recipe


2 (11 oz.) cans of sweet corn- drained (or you can use fresh corn, cut from the cob)
1/3 cup white sugar
1 teaspoon salt
1 tablespoon flour
2 eggs, beaten
1 cup milk
1 cup whipping cream
3 tablespoons butter, melted
1/2 teaspoon nutmeg


Preheat oven to 350 degrees and spray 2 quart casserole dish with nonstick cooking spray. Put all of the ingredients (minus the corn) into a bowl & whisk together- stir in the corn. Pour into the casserole dish & bake for 1 hour. It should be set and browned on top. To test for doneness,  insert a knife into the middle of the casserole and it should come out clean. Serve warm!



2 comments:

  1. This is absolutely nothing like the corn pudding at the Golden Corral. I was so disappointed. It took nearly 2 hours of baking it to cook the liquids down. This is more like a custard pudding, I would look elsewhere if you really want a corn pudding.

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  2. I made this exactly according to the recipe. Came out like soup. I think the "1 tablespoon of flour" is wrong.

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