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Eggless and Baked Corn Pudding, Super Creamy
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### 👩🍳 How to Make Eggless Baked Corn Pudding
#### 1. **Preheat Oven**
Preheat your oven to 350°F (175°C). Grease a small casserole or baking dish with butter or non-stick spray.
#### 2. **Blend (Optional for Creamier Texture)**
If you prefer a smoother pudding, blend half the corn kernels with the milk before mixing.
#### 3. **Make the Batter**
In a mixing bowl, whisk together the cornstarch and milk until smooth (this replaces the binding role of eggs).
Stir in the melted butter, sugar, salt, and pepper.
Fold in the corn kernels and creamed corn. Add spices or cheese if using.
#### 4. **Bake**
Pour the mixture into the greased baking dish.
Bake uncovered for 45–50 minutes, or until the top is golden and the pudding is set in the center.
Let cool slightly before serving — it will firm up more as it rests.
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### 🍽️ Serving Ideas
* Serve warm as a side with roasted vegetables, grilled chicken, or holiday meals.
* For a sweeter twist, top with a drizzle of honey or maple syrup.
* Leftovers? Refrigerate and reheat gently — it’s just as good the next day!
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### 💡 Why You’ll Love This Recipe
* **Eggless:** Great for people with egg allergies or those avoiding eggs for dietary reasons.
* **Customizable:** Make it sweet or savory depending on your mood or menu.
* **Comforting and nostalgic:** All the texture and flavor of traditional corn pudding, with a lighter twist.
* **Baked to perfection:** Creamy inside, golden on top — no stovetop fuss.
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### 🧡 Final Thoughts
This **Eggless and Baked Corn Pudding** is proof that comfort food can be both simple and inclusive. Whether you’re serving guests with dietary restrictions or just craving a creamy side dish that’s easy and satisfying, this recipe hits all the right notes.
Try it for your next gathering or family dinner — it just might become a new favorite!
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Would you like a dairy-free or gluten-free variation of this recipe? Just let me know!
