Racion

Corn Pudding

A tender baked dessert made with corn, eggs, milk, and cream—lightly sweet and perfect as a side for festive meals.

Time
45 min
Serving
454 kcal
Ingredients
≈ $1.16
Protein
15 g
Corn Pudding

Ingredients

1
  1. 1 Canned sweet cornpack 340 g ≈ $1.00 170 g
  2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
  3. 3 Milk 2.5%pack 930 ml ≈ $0.88 70 ml
  4. 4 Cream 10%pack 500 ml ≈ $2.40 45 ml
  5. 5 Cornmealpack 700 g ≈ $2.40 22 g
  6. 6 Butterpack 180 g ≈ $1.58 12 g
  7. 7 Sugar 6 g
  8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

  1. Preheat oven to 350°F (180°C). Drain corn5 and pat dry.

  2. Whisk eggs2 with milk3, cream4, sugar, and a pinch of salt.

  3. Stir in cornmeal5, melted butter6, and drained corn until combined.

  4. Transfer mixture to a greased baking dish.

  5. Bake 35–40 minutes until the center sets and the top lightly browns.

  6. Let rest 5 minutes before serving.

Tips

Why it works
Pat the corn dry so the pudding isn't watery. Wet kernels thin the mixture and lengthen the baking time.
Substitutions
Use 15% sour cream instead of 10% cream. It will be thicker, so add 10 ml of milk to balance. Skip the sugar if you use sweet canned corn.
Common mistakes
If the pudding isn't baked through, the middle stays raw and sticky. Test with a toothpick: it should come out dry.
Storing and reheating
Keep 3 days in the fridge and reheat in the microwave for 2 minutes with the plate covered. Freezing isn't recommended, the texture suffers.
Serve with
Serve with roast chicken or stewed vegetables for a simple, filling family dinner.

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