Homemade Sweet Corn Pudding Bake

The weather is starting to get warmer as Mother Nature slowly gives us permission to bid winter farewell and embrace spring. It's an exciting time: being able to open the windows, allowing fresh air to flow into our homes; working in the garden; and getting inspired to transform old recipes and try delicious new dishes.

I'm in complete baking mode right now. I want to make new chocolate deserts and savory dinners. The other day I was planning on heating up some corn as a side, but I wanted to spice it up a bit. I dug out my secret family recipe book and flipped through the pages. I found a bunch of yummy ideas, but a corn pie recipe caught my eye. It called for onion and cheese, but I wanted something a little sweeter. My husband is a big fan of cornbread, but I am not so keen on it. Wanting to see if I could come up with a compromise, I played around with the ingredients I had on hand, and the sweet corn pudding bake was the result.

It was delicious! My husband loved it and our ten-year old actually said it was good, too. Haha! I only used two tablespoons of flour, and I added just enough sugar to give it a hint of sweetness. It was simple and easy to whip up the ingredients and about an hour and a half later, dinner was ready!

This dish is a perfect complement to cheeseburger macaroni or fried chicken. It's great for spring and summer, and would make an excellent addition to any potluck or family reunion.

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine cans of corn, 2 tablespoons of granulated sugar, flour, milk, and melted butter.

3. Add in eggs, mixing thoroughly.

4. Place mixture in a generously greased loaf pan.

5. Bake for 55 minutes.

6. Stir pudding bake.

7. Sprinkle 2 teaspoons of granulated sugar over the pudding bake and stir.

8. Bake for an additional 30 minutes or until golden brown on top.

Serve heaping spoonfuls of sweet corn pudding bake as a delicious side to any meal! Sprinkle additional sugar on top to taste.

Enjoy!