Photo: Jhessyka's Fave Corn Pudding Recipe
Ingredients
- 8 ears sweet corn, shucked, kernels removed and cob scraped of milk
- 4 cups whole milk
- 6 tablespoons cornstarch (may need less if corn is starchy)
- 2/3 cup sugar
- Pinch salt
- Ground cinnamon
Directions
Blend the corn and milk together in a medium bowl until smooth. Strain through cheesecloth or a fine mesh sieve into a heavy-bottomed pot. Whisk in the cornstarch, sugar and pinch of salt and put the pot over medium heat. Slowly stir until the mixture is very thick, about 10 to 15 minutes. Taste for sweetness and salt and adjust, as necessary. Pour into small individual serving dishes or 1large serving dish and sprinkle with cinnamon. Cool to room temperature and refrigerate to set up for at least 1 hour.
Serve cold or at room temperature.
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By valerietilley
on August 18, 2012
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It turned out rich and creamy!!! Yum! I didn't have a problem with it thickening... :
By RubyJ5
New York
on November 06, 2011
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I had the same problem as many of the other reviewers, the pudding did not set up, even though it had great flavor. Next time I will add more cornstarch. Also, on the show she blended the milk and corn in a blender, so that the milk is infused with the corn flavor. The instructions in the printed recipe are not clear on this.
By Ann189
Massachusetts
on November 06, 2011
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Was very dissappointed...I love corn pudding and this one, although the mixture tasted good, didn't set up. Not a fan of using cornstarch as a thickener so I won't make it again unless I can come up with something else (tasteless to use as a thickener.
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