corn pudding

Ingredients for 1 servings:

• 2 eggs
• 150 ml milk
• 450 g corn (can, drained weight), sweeter
• 2 tbsp, leveled cornstarch
• 75 g Parmesan, finely grated
• 30 g granulated sugar
• 25 g butter, melted and cooled
• salt and pepper
• Butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

American, for Thanksgiving or Christmas

Preheat the oven to 160°C (top/bottom heat). First, grease the baking dish with butter, then melt the remaining 25g of butter. Let it cool slightly before using it later. Briefly crack the two eggs and then stir in the milk. Now set aside 150g of the 450g of corn and puree. If the mixer has trouble grasping the small amount, add some of the milk and egg mixture. Now stir the sugar, butter, and cornstarch into the milk and egg mixture (you won’t get crumbs with a hand mixer). Then add the pureed corn and half of the Parmesan cheese. Finally, fold in the whole corn kernels and season the mixture with salt and pepper. Pour the batter into the prepared dish and sprinkle with the remaining Parmesan cheese. Bake in the hot oven on the middle rack for about 40 minutes. We then let the finished corn pudding cool for about 10 minutes. Tastes great with turkey.