Sweetcorn Pudding
"This is a wonderfully creamy corn pudding that has been part of our large family meals for years. This can be served as a side to both a barbecue or more formal meal. This is excellent with pulled pork - something very American - that I learned to eat here!"
- Ready In:
- 47mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 tablespoon flour
- 1⁄4 cup sugar (can use less)
- 1⁄3 cup butter, melted
- 1⁄2 cup evaporated milk
- 2 extra large eggs, beaten
- 1 1⁄2 teaspoons baking powder
- 2 (14 3/4 ounce) cans cream-style corn
directions
- Preheat oven to 375°F.
- Melt butter in a pot and stir in flour and sugar.
- Gradually add milk and stir til sugar is dissolved.
- Remove from heat and add eggs and baking powder mixing well.
- Fold in sweetcorn.
- Turn into a flat greased dish and bake for 40 min (a little longer if not golden brown and set in center).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
What a great corn pudding! Got to admit that I added an extra cup of whole corn without any problem, & I was very pleased with the results! Interesting how many people have never heard of corn pudding! Thanks much for this recipe! -
Yummy! Made this to go with ribs & pulled pork for a big family New Years Day dinner. Thought the little ones would like it...glad I doubled the recipe as almost everyone got seconds! Followed exact recipe. Couldn't be easier.
RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
