Steamed Southern Corn Pudding
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.
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Steamed Southern Corn Pudding

Comfort food, conveniently cooked.

Yield: Serves 4


2 cups water

1 11-oz can creamed-style corn

2 cups low fat milk

2 large eggs, well-beaten

3 tblsp sugar

1/2 tsp salt

2 tblsp flour

1 tblsp butter, cut in pieces

Place 2 of cups water in the inner pot rice cooker and close the lid. Press Steam/Cook and bring to a boil, in approximately 8 minutes. 

In a medium bowl, combine the corn, milk, eggs, sugar, salt and flour. Select a 1-2 quart baking dish that will fit into the inner pot and coat it with nonstick cooking spray. Pour the batter into the prepared dish and dot the top with the butter. 

Cover the dish tightly with foil. Using a cooking mitt, place a foil pan lifter into the inner pot and position the baking dish inside the inner pot. Close the lid and cook for 45 minutes, or until the pudding is set and firm. 

Open the lid, using caution to avoid steam burns. Using a foil pan lifter, remove the corn pudding to a wire rack to cool slightly before serving.

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