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

Preheat oven to 350 degrees.

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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