Thursday, August 15, 2013

Corn Pudding

Sweet corn is in abundance now.  Have farmers selling it off the back of the truck.  All though corn on the cob is great by itself, thought I would share an old recipe for corn pudding with you today.

3 cups corn (frozen or fresh)
3 eggs
2 cups milk
2 tbs. cornstarch
1 tsp. maple syrup
1 tsp. salt
1 cup cheddar cheese
Pepper to taste

Preheat oven to 350° F. Grease 8 × 8 inch baking dish with butter.

In a medium saucepan over high heat, bring 4 cups of water to a boil. Add the corn kernels and cook 1 minute, regardless of whether the water returns to a boil. Drain; set aside.

In a medium bowl, combine the eggs, milk, cornstarch, maple syrup, salt and cheese. Add pepper to taste.

Transfer the mixture to the prepared baking dish. Sprinkle with paprika.  Bake until it is puffed and golden, about 1 hour. Serve warm.

Variation - You can leave out the cheddar cheese and replace it with bread crumbs and have a corn bread pudding.

I also like to make a mac and cheese and add a can of cream corn and a frozen corn (need both).  The kids love it.  

Hope you find some beautiful sweet corn.  Have a great day, be happy and may God bless you and yours.  

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