Ok, don’t judge me. This was my favorite dish in the cafeteria at my high school, or was it at my first downtown job? Either way I finally got enough nerve to ask one of the cooks in the cafeteria for the recipe. Of course I had to do a little math to scale it down to 8 servings. I finally pulled it out of the archives to make it for my family. Continue reading
Baked Corn Pudding
This is a favorite at our house at Thanksgiving, but don’t forget about it at anytime of the year.
1 package Jiffy corn muffin mix
1/2 stick of butter, softened
8 oz. sour cream
1 – 15 oz. can cream style corn
1 – 15 oz. can whole kernel corn, do not drain
Blend the butter and sour cream together, add in the eggs and then muffin mix. Stir in the 2 cans of corn. Turn into a greased 2 qt. casserole dish and bake at 350º for 45-50 minutes until golden brown and set.
You can substitute the whole kernel corn for Mexican style corn, or add a can of diced green chiles with the regular corn.