Our refrigerator has finally been getting a little bare after a whole lot of Holiday cooking and eating. So, last night there were few choices for a side dish to go with a smoked turkey breast for dinner. After searching the pantry for some inspiration, I realized I had all of the ingredients to make a family favorite, Corn Pudding.
It’s got a hint of sweetness but tastes like a gooey cornbread. It always calls out to me to get one more spoonful well after I am full.
This recipe was originally passed down from church ladies when we made a commemortive anniversary cookbook a mere 20 years ago! I use that cookbook weekly and certainly have a handful of recipes memorized from it – it’s full of everyone’s family favorites.
I almost always have sour cream in my refrigerator – but you could substitute plain yogurt in a pinch – it won’t be quite as rich and creamy but it will suffice.
Corn Pudding
Serves 8 easily
Preparation time 5 minutes!
Ingredients
one can whole kernel corn (do not drain)
one can cream style corn (do not drain)
1 box Jiffy corn meal mix
1 stick butter, melted
1 cup sour cream
2 eggs, slightly beaten
Instructions
Place all ingredients into a mixing bowl in order listed. Mix well and pour into greased 9 x 13 pan.
Bake at 350′ for 40 minutes until browned and set. Cool slightly before serving.
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