Corn Pudding Chef Ron Lock

By carolync

Ingredients

• Butter to coat baking dish
• 3 cups frozen corn kernels (could use fresh)
• 3 eggs, well beaten
• 2 cups milk
• 2 Tbsp cornstarch
• 1 tsp maple syrup
• 1 tsp salt
• 1 cup cheddar cheese
• Pepper to taste
• Paprika

Details

Servings 1
Adapted from chefronlock.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees F.

Grease an 8×8 inch baking dish with butter.

In a medium saucepan over high heat, bring 4 cups of water to a boil. Add the corn kernels and cook 1 minute, regardless of whether the water returns to a boil. Drain; set aside.

In a medium bowl, combine the eggs, milk, cornstarch, maple syrup, salt and cheese. Add pepper to taste.

Transfer the mixture to the prepared baking dish and sprinkle with paprika. Bake until it is puffed and golden, about 1 hour.

Serve warm.