Ingredients: 3 cups whole kernel corn
1 1/2 cup cornmeal
3 eggs
2/3 cup butter
1 1/2 cup milk
1 teaspoon baking soda
1/4 cup white sugar
1 1/2 teaspoon salt
Preparation:
Preheat oven to 375F. Grease a 2 quart casserole dish.
Puree 2 cups corn kernels in processor until almost smooth.
Whisk together eggs, melted butter and milk. Mix in unpureed corn and the pureed corn mixture. Add cornmeal, sugar, baking soda, and salt.
Spoon pudding into prepared baking. Bake for 1 hour.
