When I mention that my family eats Corn Pudding on Thanksgiving, I get asked, "What is Corn Pudding?"
When I tell them the ingredients, they usually say, "Oh! It's a sweet dish....like a custard!"
"Exactly!" I say....
Here is my Grandmother Holt's Recipe, and you can see for yourself! It can easily be doubled or, in my family's case at Thanksgiving.... quadrupled, and even when I make FOUR times the amount...... it still goes QUICKLY!
I prefer to use organic ingredients, because that's just how I roll; I haven't tried making it dairy free; if you do experiment, let me know how it turns out!
3/4 cup milk
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon vanilla
3 tablespoons sugar
1 cup of corn
Beat eggs and milk; add remainder of ingredients except for corn, and beat well.
Stir in corn. Bake at 350 for 1 hour, or until knife inserted in center comes out clean.