A delightful twist on the classic corn pudding, this recipe brings a fluffy and creamy texture with a hint of sweetness.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Melt the butter in a saucepan over low heat.
Use low heat to prevent the butter from browning.
Stir in the flour, sugar, and salt until smooth.
Stir continuously to avoid lumps.
Gradually add the milk, stirring constantly, and cook over medium heat until thickened.
Adding milk slowly prevents curdling.
Remove from heat and mix in the corn.
Ensure the mixture is well combined for even distribution.
In a separate bowl, beat the eggs until frothy.
Frothy eggs help create a lighter texture.
Slowly add a portion of the hot mixture to the eggs, stirring constantly, then combine with the rest of the mixture.
Tempering prevents the eggs from scrambling.
Pour the mixture into a greased casserole dish.
Greasing the dish ensures easy removal after baking.
Bake in the preheated oven for 1 hour or until set and golden on top.
Check doneness by inserting a toothpick; it should come out clean.
Let cool slightly before serving.
Cooling allows the flavors to settle.
Continua nella nostra app per un'esperienza migliore
