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.

Difficulty: Easy

Instructions

Things You'll Need:

• water
• salt to taste
• 1 tbsp. sugars
• 4 beaten eggs
• cooking spray
• pinch cayenne
• 8 tbsp. unsalted butters
• casserole dishes
• baking dishes
• mixing bowls
• 6 tbsp. matzoh meal
• 2 17-oz. cans creamed corn
• 2 5-oz. cans evaporated milk
• can openers
• Pinch Cayenne
• Salt To Taste
• Water
• Baking Dishes
• Can Openers
• Casserole Dishes
• Cooking Spray
• Mixing Bowls
• Water
• 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.

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