This Corn Pudding recipe was taught to me by two wonderful ladies from the South. The flavor of caramelized corn, sugar and vanilla is irresistible. If you make it with coconut oil, there is a light flavor from coconut although the vanilla covers up most of it. You can always use melted non dairy margarine or vegetable oil. I most often serve Corn Pudding when we’re having Skinless Fried Chicken. The sweet corn is the perfect counterpoint to the slightly salty fried chicken. They are a perfect match. No matter how many times I double the recipe, there are never any leftovers.
Note: This recipe was originally made with butter. Definitely use butter if you’re serving it with a dairy meal.
Prep time: 15 minutes
