Corn Pudding
A dish made with popped corn and milk.
contains dairycontains eggs
Ingredients
US
Metric
- 470 ml popped corn (finely pounded)
- 710 ml milk
- 3 eggs, slightly beaten
- 120 ml brown sugar
- 15 ml butter
- 4 ml 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
Steps
- 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)
| Calories | 398 |
|---|---|
| Protein | 14.0 g |
| Fat | 13.1 g |
| Carbs | 59.5 g |
| Fiber | 4.0 g |
| Sodium | 908 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States