Corn Pudding
Corn is a staple food in the United States, and it has been used in every type of dish for centuries. Corn pudding is a classic recipe that has its roots in an English savory custard pudding brought over by settlers to New England.
Makes
Serving size
Ingredients
Unsalted butter, for greasing the baking dish
2 tablespoons all-purpose flour
½ teaspoon Ener-G baking soda substitute
3 eggs
¾ cup unsweetened rice milk, at room temperature
3 tablespoons unsalted butter, melted
2 tablespoons light sour cream
2 tablespoons granulated sugar
2 cups frozen corn kernels, thawed
Instructions
- Preheat the oven to 350°F.
- Lightly grease an 8-by-8-inch baking dish with butter; set aside.
- In a small bowl, stir together the flour and baking soda substitute; set aside.
- In a medium bowl, whisk together the eggs, rice milk, butter, sour cream and sugar.
- Stir the flour mixture into the egg mixture until smooth.
- Add the corn to the batter and stir until very well mixed.
- Spoon the batter into the baking dish and bake for about 40 minutes or until the pudding is set.
- Let the pudding cool for about 15 minutes and serve warm.
Cooking Tip
The Ener-G baking soda substitute in this recipe, which can be found online as well as in health food stores, does not contain the sodium, potassium, and phosphorus found in regular baking soda.
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