Corn Pudding has long been a Thanksgiving dish in my family. Whenever I have brought it to share at other Thanksgiving gathering I’ve always had at least one person request the recipe. With Eli having a dairy allergy I was feeling a bit sad that he won’t have this as part of his holiday tradition (unless he outgrows the allergy- fingers crossed!) as it has evaporated milk. But then I got to thinking, was it possible to find a substitute for the evaporated milk? After a little Googling I found my answer.
Frugalliving.about.com says that
The Original Corn Pudding Recipe
2/3 c. sugar
3 T. cornstarch
1/4 t. salt
2 eggs, beaten
2 cans creamed corn
1 T. vanilla
2/3 c. evaporated milk
1/4 c butter, melted
Mix the cornstarch into the milk, then combine all ingredients. Pour
into a lightly greased casserole dish. Place the casserole dish in a
larger pan containing water. Bake at 375 F for 1 hour or until knife
inserted in the middle comes out clean.
I made a few other changes to the recipe this time around. I only had one can of cream style corn, so I slightly blended a can of whole kernel corn with a bit of cornstarch for the second can. I decreased the sugar to 1/2 cup (actually, it is still pretty sweet, I think it could be decreased even more) and decreased the amount of butter (or in our case Smart Balance) a bit. We really don’t use much canned food anymore since learning about the dangers of BPA. I’m wondering if next time I can make this with frozen corn, thawed and blended with a bit of cornstarch. Any thoughts?
Final verdict on the goat’s milk substitution? Not quite as good as the original but still worth making. Eli ate it but didn’t seem super enthused. He hasn’t been eating so well lately anyway though, so I’m not sure it was the best timing for an accurate taste test.
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