Potpourri: Thanksgiving Prep: Corn Pudding

One of my best friends is currently in England right now for a year long grad school program. She wrote to me last week requesting the recipe for the corn pudding I made four years ago for Thanksgiving. She wants to make it for her college friends' "Thanksgiving" dinner. (I used quotation marks because they are having it the day after Thanksgiving and IN ENGLAND!

I kid...I just like teasing my friend about England while she's over there. Once she's back I shall desist. I promise.)

 

Anyway, her request for one of my favorite T-day dishes got me thinking about posting the recipe on my blog. Now, while this is not dessert, it IS sweet and DOES contain sugar. It's also called Corn PUDDING. AND you bake it in the oven. When it's finished baking, it's nice and shiny on top.

This dish is served warm and is very sweet with a little touch of savory via the butter. It's very easy to put together and I highly recommend adding it to your Thanksgiving meal (or as a side dish to any meal!)

Corn Pudding (adapted from my Mom's Best Recipes Cook Book)
1 15 oz can creamed corn (any size from 14-16oz will do)
6 Tablespoons butter, melted
1/4 C sugar
2 eggs
Combine melted butter, sugar, and eggs and beat with rotary beater. Add to corn and put into greased casserole dish. Bake 325 degrees F for 45 minutes to 1 hour.

Serves 3-4 people.
(To double, use 3 cans of corn and double everything else.)

Erika's Extras: This dish can be running on the bottom, so make sure to serve via a slotted spoon to drain some of the liquid.

Bake well and prosper!