[color:"blue"]Corn Pudding[/color]
I used fresh corn and made a bechmel sauce to make the creamed corn...
I also did mine in a water bath... so the bottom wouldn't burn...
Very Good...
INGREDIENTS
• 3 eggs
• 1/2 cup melted margarine
• 1/2 cup white sugar
• 1 (16 ounce) can whole kernel corn, drained
• 2 (15 ounce) cans cream-style corn
• 2 teaspoons cornstarch (I used arrowroot)
• 1/2 cup milk
• 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
2. Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
3. Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
