Toasted Sweet Corn Pudding
From princessthunder 15 years ago
- 90 minutes to make
- Serves 8
In this golden casserole (which you'll find on many Pennsylvania Dutch tables), a buttermilk custard rises to the top while the chewy, toasty corn sinks to the bottom, resulting in a two-layered pudding. The packaged sweet corn—frequently called by its most common brand name, Cope's corn—is slowly dried so that its natural sugars caramelize, a centuries-old Native American preservation method
Ingredients
- •1 (7 1/2-ounces) package Cope's corn (toasted dried sweet corn) shopping list
- •4 cups whole milk shopping list
- •1 cup well-shaken buttermilk (not powdered) shopping list
- •4 large eggs, lightly beaten shopping list
- •1/2 stick unsalted butter, melted and cooled shopping list
- •2 tablespoons sugar shopping list
- •2 tablespoons all-purpose flour shopping list
How to make it
- Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
- Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
- Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
The Rating
Reviewed by 5 people-
This a step up on my Two Moms recipe for Fried Corn. I love it when plans come together.
dugger
in Crestwood (suburb Of Louisville) loved it
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Killer recipe I love corn pudding I will try this this weekend and let you know but I know I will love it nothing better than buttermilk and sweet corn!
Thanks
RR
rescue_ranger
in New Baltimore loved it
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