I love corn. Growing up, my grandmother used to cut the corn off the cob for us children, and sprinkle the kernels with a little bit of salt or sugar. We got to pick. I always picked sugar.
Of course, we never had the expensive sweet corn, just the corn grown for animal feed. It's a starchier, less sweet version, virtually inedible when ripe.
This corn pudding is mildly sweet and custardy, the the dominant flavor is still that of corn.
1 can cream style corn
0.5 can low-sodium sweet corn kernels
1 tbsp butter + some extra for buttering the shape
2 tbsp corn starch
0.25 cup milk
2 tbsp sugar
Butter a 1.5-2 quart baking dish. Melt the butter, mix with the beaten eggs.
Add in the sugar and starch, mix until smooth. Add in the milk and corn. Mix well.
Preheat the oven to 400F. Pour corn mix into the buttered shape. Bake for about 45 minutes, until set. Allow to cool a bit, serve.
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