Corn Pudding Recipe

Strip open the corn, taking care to keep the husks as whole as possible. Reserve husks and keep in water to prevent dryness. Discard silk.

Slice off kernels from corn. In a food processor, finely chop kernels. Add the sugar, powdered milk, and baking powder, and mix until well blended. Transfer to a bowl and beat in the egg. Prepare steamer.

Pat corn husks dry and stack 2 to 3 pieces. Spoon 2 tablespoons of the corn mixture into the husk. Fold the sides of the husk over the mixture. Use a thin piece of husk to loosely tie the parcel closed.

Place a filled husk in the steamer, and steam for 10 minutes or until cooked through. Remove from steamer. Repeat until all of the corn mixture is used up. To serve, top with grated cheese and sprinkle with ground cinnamon, if desired. Serve warm.