What’s on the menu this week?!?! Veggies! Kicked up corn pudding to be exact. Corn pudding is one of my favorite dishes at Thanksgiving and my mother makes the best! So in the spirit of Thanksgiving this week, I thought I’d whip some up to share with my little bear. But of course, this mama couldn’t just leave it as is. I decided to add some extra vegetables to up the nutritional value and hopefully sneak some veggies into my son. Here’s what I came up with.
Ingredients: 2 eggs, 2 tbsp all-purpose flour, 2 tbsp sugar, 4 tbsp melted butter, 2 cups whole milk, 1 15 oz can creamed corn, 1/2 cup chopped carrots, 1/4 cup chopped red pepper, 1/2 cup sweet peas
1. Preheat oven to 350 degrees, beat eggs then add sugar and flour.
2. Stir in melted butter and milk.
3. Add creamed corn, carrots, drained peas and red pepper.
4. Scoop mixture into oven safe baby food container using a ladle. You can also bake this in an 8×8 greased casserole dish.
5. Bake in 350 degrees oven for 45-60 minutes until golden brown. Let cool, serve, refrigerate, or freeze.
6. Bon Appe’tit baby!
Verdict: Win! To my surprise my son gobbled it up and asked for more. It ended up being a good consistency to eat with a spoon, which he tried but defaulted to his hands. This corn pudding has a very soft, moist texture. I served it with ham and apple dots. If you’re making corn pudding for a Thanksgiving feast, you may wish to kick it up a notch to get your little eating more veggies. If you do, let me know how it goes! Check out more finger food recipes here.