Corn porridge can be used to make a very tender and delicious dessert – corn pudding.
- Corn grits – 60 gr
- Milk for porridge – 350 ml
- Chicken eggs – 3 pcs.
- Raisins – 3/4 cup
- Butter – 40 g
- Milk – 100 ml
- Corn flour – 30 gr
- Sugar – 1 tbsp.
- Salt – 1 pinch
- Vanillin – 1/3 of sachet
- Baking powder – 3/4 teaspoon.
- Glasses – 150 and 220 ml
- Moulds with diameter of 10 cm
- 175 kcal1 hr. 10 min.
You don’t have to bake pies, cupcakes, or any other pastries to make something for dessert. You can make an easy corn pudding out of corn grits. It turns out very delicate and can be served for breakfast or just as a sweet treat for tea.
To make such a pudding, first you need to boil a porridge of corn grits in milk, and then add the rest of the ingredients. You can also add raisins to the pudding, they add sweetness to the pudding and the sugar will be enough for just one tablespoon. Even if you have a big sweet tooth in the family, I do not advise adding more sugar, for them you can simply pour the finished pudding with any sweet topping or serve it with jam or jam, so you will consider the tastes of all members of the family.
To prepare the corn pudding, let’s prepare the necessary ingredients.
Pour the milk for the porridge into a pot, bring it to a boil and pour the rinsed corn grits. Let’s continue to cook at a gentle boil until the corn porridge becomes viscous, about 30-35 minutes. Turn on the oven in advance and heat it to 160-170 degrees.
Add butter to the cooked porridge, stir until it dissolves.
Pour into the porridge sugar, a pinch of salt, as well as washed and dried raisins, stir it.
Then add cornflour, baking powder and warm milk to the porridge and mix until smooth.
Separate the eggs into whites and yolks. First add the whipped yolks to the porridge, stir.
Add vanilla. Whites also whip with a mixer till a fluffy protein mass and enter into a corn mass for pudding, we carefully mix all mass with a spatula.
Spread the mass on molds, which we put on a baking tray. The pudding can be baked not only in portions, but also in one large form, but then the baking time will increase slightly. Place the tray in the oven and bake the corn pudding for 25-30 minutes.
During baking, the puddings will rise, and when we take them out, they will fall a little bit, this is not a big deal. However, to avoid this, you can pour a little water into a baking pan, so that it is a little less than half the height of the molds, and reduce the baking temperature to 150 degrees, that is, bake according to the principle of cheesecake. But then it will increase the baking time, so I didn’t do that. Let the puddings cool slightly in the oven with the door ajar, and then take them out.
When they have cooled completely, they can be served for dessert or just for breakfast. Corn pudding will be enjoyed by adults and children alike, as it is tender and delicious. I advise you to try it!