Corn Pudding Recipe
Ever have corn on the cob that is not sweet? Sometimes we have “field corn” that the children simply don’t care to eat so we use this recipe and there are never leftovers! This corn pudding recipe is sweet enough to call it dessert (feel free to cut back on the sugar!)
Dessert Recipes for Kids: Corn Pudding
- 3 tablespoons flour
- 1/2 cup sugar
- 1/2 cup milk
- 1 large can of creamed corn or the equivalent of fresh corn
- 1 teaspoon salt
- 1/8 tespoon pepper
- 3 tablespoons melted butter
- 2 beaten eggs
- Blend 3 tablespoons with 1/2 cup sugar
- Then add 1/2 cup milk and mix until smooth.
- Add the rest of the ingredients.
- Stir well and pour into a buttered 10x6 dish
- Cook for 45 minutes at 350.
- Place the cob in the center of a bundt cake pan and then slice the corn off the cob.
- The cob will stay still and upright while the corn will fall into the cake pan.
- The cob can be simply flipped to get the pieces on the end closest to the cake pan.
- This recipe serves approximately 4, for a double recipe use a 9x13 casserole dish.
Thanks to Rachel for sharing this corn pudding recipe.
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