Corn was a staple food for Native Americans and they were likely the first to make a type of corn pudding. Sharing their knowledge of the plant—called maize— with colonists, the natives often dried corn kernels and ground them into meal. Food historians believe the native’s corn pudding was made with fresh kernels and water, thickened by cooking over heat. The pudding was likely a treat, as most corn was not eaten fresh. English settlers brought their preferences for eggs, milk, cream, and butter and transformed the Native American’s basic pudding into the version known today.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- 2½ cups fresh corn kernels, cooked (frozen corn or drained canned corn can be substituted)
- ½ cup brown sugar
- ½ tsp ground nutmeg
- Pinch of salt
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 2 eggs
- 1 cup evaporated milk
- 1 tsp cornstarch
- 3 Tbsp butter, melted
Directions
- Preheat oven to 350°F.
- Grease a 9-inch round baking pan and set aside.
- Combine the corn, brown sugar, nutmeg, salt, and cinnamon in a medium saucepan.
- Beat the eggs slightly in a small bowl and then add them to the corn mixture, stirring well.
- Place the saucepan over low heat.
- Combine cornstarch and milk in a small bowl, stirring until cornstarch is dissolved.
- Add the cornstarch mixture to the corn mixture along with the vanilla and butter, stirring well until it thickens.
- Pour the pudding into the prepared baking pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pudding from the oven and serve warm.
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