How to Make Corn Pudding

Even though this dish uses canned creamed corn, it is still astoundingly tasty. Serves 8 to 10 as a side dish for a down-home dinner party.

Instructions

Difficulty: Easy

Things You’ll Need:

• Pinch Cayenne
• Salt To Taste
• Water
• Baking Dishes
• Can Openers
• Casserole Dishes
• Cooking Spray
• Mixing Bowls
• 2 5-oz. cans evaporated milk
• 6 tbsp. matzoh meal
• 2 17-oz. cans creamed corn
• 8 tbsp. unsalted butters
• 4 beaten eggs
• 1 tbsp. sugars

1. Preheat oven to 350 degrees F.
2. Coat a 2-quart casserole with cooking spray.
3. Melt butter in a saucepan. Cool.
4. Combine eggs, creamed corn, evaporated milk, sugar, cayenne, matzo meal and salt in a bowl. Add the cooled butter.
5. Pour mixture into the casserole.
6. Put the casserole in a baking pan and pour hot water into the pan to a depth of 1 1/2 inches.
7. Bake 1 1/2 hours, or until set.

Tips & Warnings

• You can find matzo meal in the kosher or Jewish foods section of the supermarket.