Corn Pudding
  • 3 cups whole kernel corn (a little less than two cans)
  • 1½ cups warm milk
  • 2 tablespoons Earth Balance butter
  • ½ teaspoon salt
  • Pepper to taste
  • 1 tablespoon sugar
  • 3 tablespoons flour
  • 4 eggs, beaten
  1. Beat the eggs.
  2. In a large bowl, mix the eggs, butter, warm milk, salt and pepper.
  3. Add the sugar and mix.
  4. Add the flour and mix.
  5. Add the corn and mix.
  6. Pour the pudding into a 9x13 casserole dish.
  7. Bake for 40 minutes at 300 degrees Fahrenheit
My corn pudding took about an hour to cook, but I think that's because I used soymilk. I would suggest using a thicker milk like almond or coconut.
Recipe by Vivian & Me at