Canned corn can be an easy side to your
main dish, but it can also be the main dish itself. This pudding takes
advantage of the naturally sweet corn and enhances it with cream. Enjoy
the crusty crunchy outer layer and the rich cream that hides beneath it
in an effortless and quick recipe.
Ingredients
Eggs - 5
Melted butter - 1/3 cup
White sugar - 2 tbsp.
Milk - 1/2 cup
Cornstarch - 4 tbsp.
Canned corn - 1 (15 oz) can
Canned creamed corn - 2 (15 oz) cans
Method of preparing the corn pudding:
Preheat oven to 400°F. Grease a 2-quart casserole dish.
Beat the eggs in a bowl with a whisk. Add the sugar, milk, and butter.
Whisk in the cornstarch until fully incorporated.
Wash the cans. Open them, drain and rinse the corn in a colander.
Don't drain the creamed corn.
Add all of the canned corn, mix, and divide between 2 casserole dishes.
Bake for 1 hour.
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