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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Achievable elevated desserts — laminated doughs, cakes, custards
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Achievable elevated desserts — laminated doughs, cakes, custards
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Preheat oven to 350F; lightly grease a 13x9 pan and set aside. In a large bowl, mix together the melted butter, corn and creamed corn, sour cream, and egg. In a small bowl, stir together flour, cornmeal, baking powder, and salt and pepper. Fold the dry mixture into corn mixture just until moistened. Pour mixture into prepared pan and bake for one hour or until a tester inserted in centre comes out clean. Let cool in pan for 10 minutes before cutting into squares for serving.