This is just a short post. With the upcoming holiday, everyone is rushing, running, shopping, flying, driving, cooking, sweating… well all the stuff that we do around a major holiday. We know you’re busy but we just wanted to take a moment and share a comforting holiday tradition that comes from Colleen’s family, corn pudding.
It is simple to make, extremely tasty and can be varied a number of ways.
- 1 box corn muffin mix
- 1 large egg
- 1 stick melted butter
- 8 oz. sour cream
- 1 can whole corn (liquid and all)
- 1 can cream style corn
Lob everything into a mixing bowl and stir until the dry ingredients are moist. The batter should be lumpy and coarse.
Pour batter into a greased 9×13 inch pan. Bake at 350° until set and just golden brown on the edges. (About 30 – 40 minutes)
Serve hot. It’s great by itself. Or try it with gravy (as if you can keep anything on your plate out of the gravy). It’s superb the next morning fried in a bit of butter and drizzled with maple syrup (or for those of you who don’t like maple syrup – yes, I’m married to one of those!) dusted with powdered sugar.
For a Southwestern variation (you can take the people out of Arizona but you can’t take Arizona out of their cooking) stir in a can or two of diced green chilies and some shredded sharp cheddar cheese. Crumbled, cooked bacon is good in it too.
Sorry, gotta go, I’m drooling on the keyboard.
Happy Thanksgiving !