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Corn Pudding

A dish made with popped corn and milk.

Hot Puddings

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 cups popped corn, finely pounded
  • 3 cups milk
  • 3 eggs, slightly beaten
  • ½ cup brown sugar
  • 1 tablespoon butter
  • ¾ teaspoon salt
Make it lactose-friendly
  • 3 cups milk → lactose-free milk, oat milk, or almond milk
  • 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Scald milk, pour over corn, and let stand one hour. Add remaining ingredients, turn into a buttered dish, and bake in a slow oven until firm. Serve with cream, or maple syrup.
Nutrition (estimated, per serving)
Calories398
Protein14.0 g
Fat13.1 g
Carbs59.5 g
Fiber4.0 g
Sodium908 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States