Welcome to the week of Grandma Miriam’s recipes! (Well, technically not the whole week, just two posts worth)
This past weekend I was trying to think of what to make this week, and I was just creatively stumped. So I decided to pull out some of my Grandmother’s old cookbooks from church, friends, family members, etc….. and my goodness, she had written down a lot of tasty recipes!
The two that really interested me and sounded awesome (and were super easy to make dairy-free) were this corn pudding and an apple cake recipe that I will be posting very soon
Whenever I think of family get togethers during the holidays, corn pudding always pops right into my head. I love it.
And I haven’t really tried to recreate it since I stopped eating dairy, so I was really pumped to try and make it when I found this recipe!
And it turned out great!! Reminded me of those cozy dinners around the fireplace with the people I love most. Warm creamy corn that I could eat right out of the pan. Sooo good.
I used soy milk as my base, but I might consider using a thicker milk like almond or rice next time to help make the pudding a little thicker. And maybe add some baking soda. Let me know what works best for you when you make 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
- Beat the eggs.
- In a large bowl, mix the eggs, butter, warm milk, salt and pepper.
- Add the sugar and mix.
- Add the flour and mix.
- Add the corn and mix.
- Pour the pudding into a 9x13 casserole dish.
- Bake for 40 minutes at 300 degrees Fahrenheit