Southern Style Corn pudding
I believe in buying vegetable in season. It’s a great way to enjoy what’s available at a more reasonable price point.
I supplement my garden with whatever I get from the farmers’ market, coops, and the organic food store. We always have corn. It’s one my favorite!
It’s so versatile, although I mostly eat it grilled with nothing on it! No food is more delicious than plain, golden, grilled corn with a side of avocado! Havens!
The rich creaminess of the corn is so decadent! It makes a delicious, sweet custard. This corn pudding is very popular in the Southern part of the States, in fact, it’s traditional!
If you are going to give this recipe a try, make sure to use a sharp pairing knife to get all of the corn out of the cob!
[lt_recipe name=”SOUTHERN STYLE CORN PUDDING” servings=”8″ prep_time=”15M” cook_time=”50M” total_time=”1H5M” difficulty=”Easy” summary=”Creamed baked custard corn pudding. Delicious, creamy, sweet, and Southern!” print=”yes” image=”http://www.mikastable.com/wp-content/uploads/2017/07/corn-pudding-5-of-1.jpg” ingredients=”12 ears fresh corn;2 cup canned coconut milk;2 tablespoon of arrowroot powder;2 teaspoon baking soda;1/2 cup raw, brown sugar;a pinch salt;3 tablespoon corn meal;2 tablespoon vegan butter;1/8 teaspoon freshly cracked black pepper” ]First, heat up the oven at 350 degrees.;Discard husks and silk from the corn.;Cut the ends. Scrape corn kernels and milk in a large bowl.;Combine the coconut milk with the arrowroot powder, baking powder, sugar, and salt.;Set aside.;Melt the butter in a saucepan. Add the corn meal. Cook for 45 seconds.;Add the coconut milk mixture.;Stir with a whisk until smooth.;Stir in the corn.;Pour the corn mixture into a greased or non-stick baking pan.;Bake uncovered for 45 minutes.;Drizzle with some melted butter and pepper.;Switch oven to broil and bake for five minutes more.;Serving size: 1/8 Calories: 300 Fat: 20.5g Sugar: 15g Sodium: 260 mg[/lt_recipe]
Are you going to give it go?
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