Here’s an oven-baked pudding that makes the most of the natural taste of corn. A can of evaporated milk and just one beaten egg are the ingredients that blend everything together. Who knew canned whole corn could be turned into such a rich and satisfying side dish? Here’s our recipe:
What you will need:
1 wooden spoon
1 large bowl
1 oven-safe baking dish (9 x 13 inch)
Non-stick cooking spray
2 (15.25 oz) cans whole kernel corn, drained
2 tablespoons sugar
1 teaspoon vanilla extract
1 (12 oz) can evaporated milk
1 beaten egg
½ teaspoon baking powder
Pinch of salt
Cooking and Directions:
Preheat oven at 325 degrees. Combine corn, sugar, milk, vanilla extract, egg, baking powder, sugar and salt in bowl. Mix well. Next, coat the sides and bottom of baking dish with non-stick cooking spray. Pour batter into baking dish and place in the hot oven. Let pudding bake for 45 minutes until batter mixture firms up and a golden crust forms at the edges of the pudding. Finally, remove cooked pudding from oven and let it rest for at least 10 minutes before serving.
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