My cooking club theme this month was “Maple”, and we had a great dinner. The menu included Maple Glazed Ham, Maple Butternut Squash, a green salad with Maple Dressing, and the Maple Corn Pudding which I made. For dessert, we had a delicious Maple Apple Crisp.
This recipe has the consistency of cream corn. It tasted fine, but is not something I would make again.
1/2 c. pure maple syrup
1/2 c. butter
20 oz. frozen whole kernel corn
Beat eggs until foamy. Add maple syrup. Melt butter and add, mixing well. Place frozen corn in greased baking dish. Pour egg mixture over the corn. Bake at 350 degrees for 1 hour until crusty brown.
-Farm & Ranch Guide Recipes