A few weeks ago I bought a huge, gigantic bag of corn on the cob from a Long Island farm market. When I say gigantic I mean 55-60 ears of corn. Yes, you read correctly. This bag of corn was needing to be eaten, so I went on a recipe hunt for any main dish, side dish, dessert, anything to use this corn. This recipe has my husband's approval, so I figure that is a seal of approval for posting here. When I was looking at other corn pudding recipes, I determined it would be easy to condense and have a small ingredient list and still achieve the same end results.
Do you like sweet corn? This is the a great way to eat it.
1 can Sweetened Condensed Milk
1 cup Water
1 stick of Butter
1/2 Maseca (Cornmeal can be substituted)
3 ears of Fresh Corn removed from Cob
1 tablespoon Kosher Salt
Preheat the oven to 425 Fahrenheit
Place oven proof dish in oven with 1/2 stick of butter, melt butter in dish.
Fill medium pan with water and bring to boil over high heat. Add salt, stir and add corn.
Boil for 1 minute and drain in colander.
Boil for 1 minute and drain in colander.
Place corn in oven proof dish with butter.
Mix milk, water, and Maseca. Pour over corn.
Thinly slice remaining butter on to top of the corn mixture.
Bake corn pudding for thirty minutes or until golden brown around the edge.
Enjoy!
Corn Pudding
Printable Recipe Found Here
1 can Sweetened Condensed Milk
1 cup Water
1 stick of Butter
1/2 Maseca (Cornmeal can be substituted)
3 ears of Fresh Corn on the Cob
1 tablespoon Kosher Salt
Process:
Preheat the oven to 425 Fahrenheit
Place oven proof dish in oven with 1/2 stick of butter, melt butter in dish.
Fill medium pan with water and bring to boil over high heat. Add salt, stir and add corn.
Boil for 1 minute and drain in collander.
Place corn in oven proof dish with butter.
Mix milk, water, and Maseca. Pour over corn.
Thinly slice remaining butter and place on top of the corn mixture.
Bake corn pudding for thirty minutes or until golden brown around the edge.
Enjoy!
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