Corn Pudding
By
Michelle Bates-Phipps
@chelleicious
1
I know, sounds gross but it is delicious! Nice and sweet, and can be eaten as a side dish so you can still actually have dessert if you want. I did not intend to make this when I started my cooking. I wanted to make cream corn and followed someone elses recipe but it didn't turn out so this is what I did to prevent it from going to waste.
Rating:
★★★★★ 1 vote5
Serves:
10?
Prep:
20 Min
Cook:
3 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
12corn on the cob
-
1 cmilk
-
1 chalf and half
-
1/4 call purpose flour
-
1 Tbspworcestershire sauce
-
·salt and pepper
-
1/4 cparmesan cheese
-
THICKENER
-
1 cmilk
-
1 chalf and half
-
1/4 to 1/ cflour
-
1 Tbspsugar
How to Make Corn Pudding
- clean corn and cut off of the cob, rinse corn kernels
- in crock pot,place corn, and next 5 ingredients. Cook for 2 to 3 hours until corn is done to your liking. You can also do this on the stove but will have to be more watchful that the corn doesn't burn.
- Stir in Parmesan cheese and let cool slightly. Put corn into food processor a little at a time and blend to break up corn kernels and get some of the starches out
- place corn in a large sauce pan on the stove. In a small sauce pan, heat milk and half and half, stir in flour and sugar. Make sure you have all lumps out, this should be a smooth paste, do not burn or you will have burnt pudding.
- stir thickener into pureed corn in sauce pan. Make sure it is mixed well, heat on low heat covered for about 20 minutes until everything is heated through and corn has a pudding consistency. The longer you cook it the less runny it will be, this can be a problem because you want it to be like pudding, not dry.
About Corn Pudding
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #corn
