Vermont Corn Pudding

6 Servings

Ingredients

3/4 cup corn meal
3/4 cup yogurt
1/3 cup water or milk
1 3/4 cups corn kernels
1 large eggs
4 tablespoons butter – melted
1/2 teaspoon baking soda
1/2 teaspoon salt (slightly less if you use salted butter)

Preparation

Preheat oven to 350 degrees.
Mix all dry ingredients together.
Mix wet ingredients together in a seperate bowl.
Mix wet ingredients and dry ingredients together.
Pour into an oiled baking pan. Bake for 20 – 30 minutes until lightly browned on top and the middle is soft but not wet.

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