Sweet Corn Pudding
| 1
cup milk 2 Tbsp. cornstarch 2 Tbsp. butter 1 tsp. salt 1 tsp. pepper 2 (11 oz.) cans sweet white and yellow corn, drained (reserving 1/4 cup liquid) 1/2 cup maple syrup 2 tsp. vanilla 2 eggs, slightly beaten |
Whisk milk and cornstarch together in a small bowl. Add to a small saucepan and simmer until slightly thick and creamy, whisking constantly. Add 2 Tbsp. butter and whisk until melted. Add salt and pepper. Remove from stove and let cool slightly. In a large bowl pour in milk/cornstarch mixture. Add sweet corn and liquid. Mix thoroughly. Add maple syrup, beaten eggs, and vanilla. Pour into a greased casserole dish. Bake for 35-40 minutes until casserole is set and bubbling. Cool slightly before serving. |
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