Corn Pudding
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 150 ml milk
- 450 g corn (can, drained weiht), sweeter
- 2 tablespoon, leveled corn starch
- 75 g parmesan, finely rated
- 30 g ranulated suar
- 25 g butter, melted and cooled
- salt and pepper
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C top / bottom heat.
- First smear the baking dish with butter and then melt the remaining 25 g butter. It should cool down briefly before it is used later.
- Briefly break the 2 eggs and then stir in the milk.
- Now take 150 g of the 450 g corn aside and puree. If the mixer cannot grip the small amount well, add some of the milk and egg mixture.
- Now stir in the sugar, butter and starch into the milk and egg mixture (there are no crumbs with a hand mixer). Then add the mashed corn and half of the parmesan. Finally fold in the whole corn kernels and season the mixture with salt and pepper. Pour the dough into the prepared pan and sprinkle with the rest of the parmesan.
- Bake in the middle of the hot oven for about 40 minutes. We then left the finished corn pudding to cool for about 10 minutes.
- Tastes great with turkey.
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