Wednesday, January 25, 2012

Sweet Corn Bread Pudding

  • 2 cups dry self-rising yellow corn meal
  • 1 1/4 cups milk or cream
  • 1/4 cup Vegetable oil
  • 1 large egg, slightly beaten
  • 1 can whole kernel corn, drained
  • 1 can sweet cream style corn
  • 4 tablespoon sugar
  • shortening, or butter
1. Preheat oven to 350 degrees, and grease a 9 x 9 baking pan with shortening (or butter) on all sides.

2. Mix remaining ingredients in a large bowl.

3. Place pan in the oven, just long enough for shortening (or butter) to melt. *Shortening will smoke if left in too long.

4. Remove from oven and immediately add corn pudding mixture.

5. Return to oven and bake for 25-30 minutes, or until top of pudding is slightly browned.

6. Allow to cool on a cooling rack for at least 15 minutes, slice, and enjoy!

No comments:

Post a Comment