Vermont Corn Pudding


Serves 6

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)


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