Grandmother's Corn Pudding
- all purpose plain flour
- granulated sugar
- butter (I just use regular salted)
- large free range eggs
- yellow cornmeal (Not the self rising one. In the UK you can use coarse polenta)
- Sour cream (there is a time for low fat, this is NOT one of them)
- Full fat milk (again, see above)
- baking powder
- salt
- whole kernel sweet corn niblets, drained
- cream style sweet corn
Grandmother’s Corn Pudding
- 1/2 cup (120g) butter at room temperature
- 1/2 cup + 2TBS (124g) sugar
- 2 large free range eggs at room temperature
- 1 cup (120g) full fat sour cream
- 1/2 cup + 1 TBS (150g)plain all purpose flour
- 1/2 cup (85g)yellow cornmeal
- 1 TBS baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk
- 1 can (15 1/4 ounces/425g) whole kernel sweet corn, drained
- 1 can(14 3/4 ounces/420g) cream-style corn
- Preheat the oven to 325*F/160&C/ gas mark 3. Butter a 9 by 13 inch pan really well and set aside.
- Whisk the flour, cornmeal, baking powder and salt together in a bowl and set aside.
- Beat the butter and sugar together until light and fluffy. (5 to 7 minutes) Beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream. Stir in the dry ingredients, alternately with the milk, making three dry and two wet additions.
- Fold in the corn and the cream corn until everything is combined. pour into the prepared pan, shaking slightly to even it out.
- Bake in the preheated oven, uncovered, for 50 to 60 minutes until lightly golden. Leave to cool in the baking dish for about 10 minutes, then serve cut into squares.
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