Tuesday, November 16, 2010

Comfort Corn Pudding

I love the name of this recipe.  It makes me think of a fall table, set by candlelight, in front of a crackling fire.

I spent years looking for a traditional way to dress-up sweet corn for the holiday dinner table, and found this recipe in our local paper.  Not a real custard, and certainly not a simple corn bread, it falls somewhere in between.  Whatever the case, my family adores it - especially the men!

The recipe calls for a 2 quart round, or oval casserole dish, but I've made it in a 13 x 9 inch baking dish, so I could cut it into squares.  Just be sure the pudding is fully cooked in the middle before removing it from the oven.

For a southwestern variation, add a small can of chopped green chilies (well-drained) when you add the corn.

1/2 cup melted butter
1/2 cup finely chopped onion
2 eggs, slightly beaten
16 ounces, whole kernel corn, drained of excess water
9 ounces corn muffin mix (like Jiffy)
1 cup sour cream
dash salt and pepper

Combine all of the above and transfer mixture to a buttered 2 quart casserole.  Bake at 375 degrees for 35 minutes, or until pudding is set, and golden brown.

1 comment:

  1. a family favorite here as well. Ours doesn't have onion in it and mine has creamed corn in it as well. okay, it's essentially the same...