Sweet Corn Pudding Recipe
from Child Magazine November 2003 pg 184
Vegetable oil Spray
2-14 oz cans of nonfat condensed Milk
6 large Eggs
1/2 C light brown sugar
2 tsp cinnamon
1 tbs vanilla extract
1 1/2 lbs frozen corn, thawed and dried on paper towel
1 tsp butter
Heat Oven to 375F degrees
1. Spray a 1 1/2 qt. casserole dish with vegetable oil.
2. In a medium bowl whisk milk and eggs until frothy. Stir in brown sugar, 1 1/2tsp of the cinnamon and the vanilla. Add corn; mix well. Pour mixture into prepared dish. The mixture should be thick. If it seems thin, add additional corn. Dot pudding with butter and sprinkle with remaining cinnamon.
3. Bake for at least 35 minutes until set through the center. Gentle jiggle the dish to see if the pudding is properly set. Serve hot, warm or room temperature.
Thanks for sharing Food For Thought Thursday with me! I hope you'll join in and share something you're eating this day, this week, this month, this year. I'd love to know what's on your plate!