Thanksgiving Corn Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount. Ingredients:
1 (15 ounce) can whole kernel corn, drained |
1 cup milk |
2 eggs, beaten |
2 tablespoons all-purpose flour |
1 teaspoon baking powder |
1/4 cup white sugar |
1/2 cup butter |
1/2 cup white sugar |
1/2 cup water |
2 tablespoons all-purpose flour |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
3. In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.
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