Thursday, February 2, 2012

Corn Pudding

This is a delicious side to any Mexican inspired meal. We will be enjoying it this evening with Roasted Sweet Potato and Black Bean Soup.

8 cups (2 lbs) fresh or frozen corn kernels
3/4 cup melted butter (or butter substitute)
2 tsp baking powder
1/4 tsp salt
2 Tb melted butter (or butter substitute)

1.  Puree the corn in a blender with the melted butter. Transfer to a bowl and add the baking powder and salt.

2. Preheat oven to 375 degrees. Grease a 9 inch square or round baking dish. Pour the corn mixture into the pan and dot the top with the 2 Tb melted butter. Bake for 30 minutes or until top is lightly browned and a knife inserted comes out clean.

3. Sweet Puddling Option: add 3/4 cup sugar and 1/2 tsp cinnamon

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