A delicious, almost desert like pudding. You can use frozen or fresh corn for this recipe. Do not use canned - it's too high in sodium.
Makes: About 3 cups
Milk - 2 cups
Eggs - 3
Maple Syrup - 1 tbsp
Corn Kernels - 1 cup frozen thawed or fresh
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.
3. Pour into a 2-quart deep, buttered baking dish. Bake for