Type: Main Dishes
This corn pudding is so delicious, it's almost a dessert. Use frozen or fresh corn, but not canned -- it's too high in sodium.
Serves: Makes about 3 cups
- 2 cups milk
- 3 eggs
- 1 tablespoon maple syrup
- 1 cup frozen thawed or fresh corn kernels
- Preheat the oven to 350°F.
- In a large bowl, whisk together the milk and eggs until smooth and a light lemony color. Gently stir in the syrup and corn. Pour into a 2-quart deep, buttered baking dish.
- Bake for 40 minutes or until the top is lightly golden and firm to the touch. Cool slightly before serving.
Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.