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. I generally use melted non dairy margarine. Corn Pudding is a wonderful side dish/vegetable with Skinless Fried Chicken. The caramelized 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.
Prep time: 15 minutes
Note: Each brand of canned corn has a different amount of liquid in it. Drain each can separately to be sure you have the right amount.
Corn Pudding
By Published: January 30, 2014
Yield:
- 8 Servings
Ingredients
- 4 Large Eggs
- 2 Cups Sugar
- 1/4 cup Flour
- 2 Teaspoons Vanilla Extract
- 60-65 Ounces Canned Kernel Corn
- 1/2 Cup Non-dairy melted margarine/coconut oil/vegetable oil
- Non-dairy Baking Spray
Equipment
- Electric Mixer
- 3 Quart Oven-to-Table Casserole
Directions
- Preheat oven to: 350˚ F.
- Beat eggs well. Add sugar gradually and beat on medium speed until a thick pale yellow mixture has formed. Pour flour over this mixture and continue beating until it has been thoroughly incorporated into eggs. Add vanilla and margarine/oil and beat again. Remove bowl of mixer from stand.
- Measure 1 cup of liquid from two-three cans of corn. Drain the remaining cans of corn and add the cup of corn liquid and all the corn to the mixture.Stir with a spatula or wooden spoon until the mixture is well blended.
- Spray casserole with non-dairy spray. Pour corn mixture into casserole. Bake 45-60 minutes until the top is golden brown and the mixture is firm. A cake tester should come out clean if it is inserted into the pudding. Serve hot.
- Note: Transfer any leftovers to a smaller dish. If you reheat it in the same dish the empty spaces will burn.
