Corn Pudding
This easy
corn pudding is a light, fluffy blend of cornbread, corn kernels, creamed corn
and sour cream. It is a traditional side dish that takes only a few minutes to
assemble and is always a success!
Ingredients
- 5 Tablespoons cornstarch
- 1/2 cup milk whole
- 2 Tablespoons dark brown sugar
- 15 ounces corn drained
- 1 Tablespoon chives fresh, minced
- salt & pepper to taste
- 30 ounces creamed corn (2 15 ounce cans)
- 4 large eggs
- 5 Tablespoons unsalted butter melted and cooled
Instructions
First, preheat
oven to 400 ° F. Grease 8 x 11 pan (or 2 quart baking dish).
Then, in a
large mixing bowl, add the eggs and whisk.
Whisk the
cornstarch and cold milk separately, add to the egg mixture. Add the melted
butter and brown sugar.
Stir in
cream corn, drained corn can and chopped fresh chives.
Pour the
mixture into a saucepan and bake for 1 hour or until it is set.
Happy Cooking
Time.
