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Corn Pudding Recipe

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Cheesy and custardy with the great taste of corn.
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Servings:
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Ingredients
  • 2 cups whole kernel corn, divided (fresh, frozen or canned)
  • 1 cup cornmeal
  • 1/3 cup butter
  • 1 cup buttermilk (substitute soured milk; see TIP)
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 onion
  • 1 cup freshly grated or shredded cheese
Directions
PREP
15 mins
COOK
1 hr
READY IN
1.25 hrs

 

  • Preheat oven to 375. Oil a 2 quart baking dish.
  • Put 1  1/2 cups of corn (drained, if using canned corn) in food processor bowl,     along with coarsely chopped onion. Process to a creamy puree. 
  • In a large bowl, beat eggs, add melted butter and buttermilk, and mix well. Add 1/2 cup unpureed corn and the pureed corn-and-onion mix. Stir in well.
  • Stir together cornmeal, baking soda, and salt. Add to the liquid mixture. Put half of this batter into prepared dish. Sprinkle with cheese and top with remaining batter.
  • Bake until the top is set and slightly browned, about 1 hour. center should be creamy, not dry. Serve with salsa if desired.
  • TIP: To sour milk as a substitute for buttermilk: put 1 tablespoon vinegar in measuring cup, fill with milk, stir gently and let stand several minutes.
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