Follow these steps for perfect results
Eggs
separated
Creamed Corn
canned
Cornstarch
Milk
scalded
Salt
Pepper
Accent
Butter
melted
Preheat oven to 350°F (175°C).
Grease a casserole dish.
Beat egg yolks in a large bowl.
Add creamed corn, cornstarch, scalded milk, salt, pepper, Accent, and melted butter to the egg yolks.
Mix all ingredients thoroughly.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold the beaten egg whites into the corn mixture.
Pour the mixture into the prepared casserole dish.
Place the casserole dish in a larger pan and add water to the pan, reaching halfway up the sides of the casserole dish (water bath).
Bake in the preheated oven for 1 hour, or until the pudding is set.
Let cool slightly before serving.
Expert advice for the best results
For a richer flavor, use heavy cream instead of milk.
Add a sprinkle of paprika on top before baking for a hint of smokiness.
Everything you need to know before you start
10 minutes
Can be prepared a day in advance and baked before serving.
Serve warm in the casserole dish or portion into individual bowls. Garnish with a sprig of parsley.
Serve as a side dish with roasted chicken or pork.
Pair with a green salad for a balanced meal.
A buttery Chardonnay complements the richness of the corn pudding.
Discover the story behind this recipe
A traditional side dish, often served at Thanksgiving and other holidays.
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