June 25, 2013

National Soul Food Month | Corn Pudding

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June is National Soul Food Month. While many people associate soul food with fattening culinary delights, soul food is really about taking food that is abundant and affordable and transforming it into appealing food for your family. While many traditional soul food dishes can be high in fat and calories, many utilize fresh vegetables and lean meats and are friendlier to your waistline.

Corn pudding, however, is a bit indulgent, so we enjoy it in moderation. Since it’s summer, you can absolutely substitute fresh corn for canned, but this version is quick, convenient and tasty. I always build up my stash of canned goods during the ShopRite Can Can sale so I can make quick dishes like corn pudding on a moment’s notice.

If you like sweet corn or cornbread, I’m pretty sure you’ll enjoy this side dish. We had it with barbecue and roasted asparagus and it disappeared quickly. Consider adding corn pudding to your summer barbecue, or to your Thanksgiving spread later this year.

Corn Pudding

Serves 6

3 eggs

1/3 cup butter, melted

¼ cup white sugar

½ cup milk

4 tablespoons cornstarch

1 can ShopRite Whole Kernel Corn

1 can ShopRite Creamed Corn

Preheat oven to 400 degrees. Grease a shallow, 2-quart casserole dish with cooking spray.

Whisk together eggs, milk, sugar, and corn starch. Whisk in melted butter. Stir in corn.

Pour into prepared casserole dish and bake for about one hour, or until golden brown and set in the middle.














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