Corn Pudding


1 can Sweetened Condensed Milk

1 cup Water

1 stick of Butter

1/2 Maseca (Cornmeal can be substituted)

3 ears of Fresh Corn on the Cob

1 tablespoon Kosher Salt


Preheat the oven to 425 Fahrenheit

Place oven proof dish in oven with 1/2 stick of butter, melt butter in dish.

Fill medium pan with water and bring to boil over high heat.  Add salt, stir and add corn.  

Boil for 1 minute and drain in collander.

Place corn in oven proof dish with butter.

Mix milk, water, and Maseca.  Pour over corn.

Thinly slice remaining butter and place on top of the corn mixture.

Bake corn pudding for thirty minutes or until golden brown around the edge.