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
Ingredients
- 1 Canned sweet cornpack 340 g ≈ $1.00 170 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.88 70 ml
- 4 Cream 10%pack 500 ml ≈ $2.40 45 ml
- 5 Cornmealpack 700 g ≈ $2.40 22 g
- 6 Butterpack 180 g ≈ $1.58 12 g
- 7 Sugar 6 g
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
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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