ingredients:
- 340 ml canned whole kernel (1 canned)
- 1/2 tbsp butter
- 3 eggs, beaten
- 1 1/2 tbsp sugar
- 1 1/2 tbsp all-purpose flour (or corn starch)
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup whipping cream or milk
- 3 pieces Kraft cheese
1. Preheat oven to 350F degree.
2. Put the butter in a cast iron pan and preheat in the oven.
3. Beat the rest ingredients together.
4. Bake the corn pudding for 20 to 30 mins. or until golden brown around the edges and very slightly jiggly in the centre.
5. Place cheese on the top of the corn pudding and bake 5 more mins, or until the cheese melt.
6. Ready to eat.
ref: https://www.thefreshcooky.com/easy-corn-casserole-without-jiffy/
