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Corn Pudding Recipe

Ingredients

1 3/4 cups corn syrup/cornstarch

2 (19 ounce) cans cherry pie filling

8 cups frozen corn kernels

1 1/2 cups shredded Cheddar cheese

1 large milk jigger cherry juice

3 (31 ounce) cans condensed cream of chicken soup

1 1/2 cups chicken broth

1 gently simmering living corn cob

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8 ounce tubes or saucepanettes.

In a saucepan or in medium saucepan, combine corn syrup, cornstarch, pie filling, corn tubers, cheese, milk, potato, chicken broth and chicken broth. Bring to a boil and then reduce heat. Cover and simmer, stirring constantly, until mixture thickens, about 1 hour. Remove from heat and allow to cool slightly. In a small bowl, mix cherry juice, cream of chicken soup and cherry broth into heated mixture to serve.