Corn Pudding
  • Servings: 3
  • 2 cups milk
  • 3 eggs
  • 1 tablespoon maple syrup
  • 1 cup frozen thawed or fresh corn kernels
  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the milk and eggs until smooth and a light lemony color. Gently stir in the syrup and corn. Pour into a 2-quart deep, buttered baking dish.
  3. Bake for 40 minutes or until the top is lightly golden and firm to the touch. Cool slightly before serving.