Old-Fashioned Sweet Corn Pudding
The Weary Chef
The Weary Chef
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Ingredients

  • 6 10 minutes Cook Time 40 minutes Servings Prep Time 6 10 minutes Cook Time 40 minutes Servings: Units:USMetric Votes: 2 Rating: 4.5 You: Rate this recipe! Servings Prep Time 6 10 minutes Cook Time 40 minutes Servings Prep Time 6 10 minutes Cook Time 40 minutes Servings: Units:USMetric Votes: 2 Rating: 4.5 You: Rate this recipe! Ingredients: 2 tablespoons butter 1 egg 1/3 cup milk 1/2 cup sour cream 3 tablespoons sugar 1/2 cup all purpose flour, I substituted gluten-free flour 2/3 cup polenta or cornmeal 1 tablespoon baking powder 1/4 teaspoon salt 15 ounces can creamed corn 15 ounces can whole kernel corn, drained 1/2 cup shredded cheddar cheese, 2% milk cheese OK Instructions: Preheat oven to 400 degrees F. Spray an 8" square baking dish with cooking spray. Place butter in a microwave-safe bowl, and heat for 30 seconds or just until melted. Set aside. Whisk together egg, milk, sour cream, and sugar. Slowly pour in melted butter, whisking constantly. Add flour, polenta, baking powder, and salt, and stir until combined. Stir in both cans of corn and cheddar cheese. Pour corn mixture into prepared pan, and bake in preheated oven for 35-45 minutes, or until set in the middle.

Instructions

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