Sometimes ugly food is the best kind.
You know, like a sloooooow roasted stew that’s been simmering for hours and pretty much looks like a giant bowl of mush by the time you eat it?
Or a delicious pot of chicken curry that sometimes looks like a pile of yellow who knows what?!
Or this corn pudding.
This is seriously one of the tastiest dishes you will ever eat. It’s beyond easy, and such a great alternative to throw into your summer recipe rotation.
It may not be the prettiest food I’ve ever made, but I promise, there won’t be a single bite left.
I know, I know. It looks super weird before it’s baked. But I promise, trust the process, give it the time in the oven and you won’t be disappointed.
I’ve already made this dish several times this week along with these burgers, and this salad.
Can we say SUMMER?!
- 1 (15 oz) can creamed corn
- 1 (12 oz) can evaporated milk
- 1/4 cup sugar
- 1/4 cup flour
- 4 tablespoons softened butter
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons butter
- 2 teaspoons brown sugar
- 1/2 teaspoon cinnamon
- 1) Preheat oven to 450 degrees. In a large mixing bowl pour together all the ingredients and whisk until well combined.
- 2) Pour mixture into a baking dish (either 8 or 9 inch round, or 8x8 or 9x9 square). Sprinkle topping over the corn mixture and bake for 45 minutes. It should be bubbly and hot, with the center starting to firm up. The corn pudding will look a little jiggly, but will become more firm as it cools. This is best served at room temperature or slightly warm.
- 1) Mash together the butter, brown sugar and cinnamon. (If the butter is cold, I find using clean hands is the best way to do this.
- *Recipe can easily be doubled. Just use a larger baking dish and increase baking time another 15 or 20 minutes.
Salivating.
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