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Corn Pudding

Categories: Vegetarian
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

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  1. Preheat the oven to 350°F.
  2. 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.
  3. Bake for 40 minutes or until the top is lightly golden and firm to the touch. Cool slightly before serving.

excerpted from:

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.

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