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!

Cornbread Muffins (with cheese and pineapple!)

Hi! Sorry I haven't posted in awhile. I was on vacation in Morocco. Yes. Morocco! And then I got stuck in Madrid for 3 days. Which all equaled a fun adventure!

In Morocco the one main thing that is served at every meal is mint tea (with sugar added. Yum!)

It always came in a lovely pot with colorful glasses. The proper way to pour it is from high above so the tea can be aerated (which is a tricky thing that I slightly mastered.)

As for Moroccan desserts, oranges and small pastries are the norm. Occasionally there were other options with more French influences like Nutella crepes, but the small pastries were the best. Here's a photo of a pastry shop in the souks of Marrakesh.

Tons of honey bees swarmed around this display which didn't deter my friend from buying some. I must admit that I was a little grossed out. But aren't all the colors lovely? That's one of my favorite things about Morocco. Tons of vibrant colors everywhere you looked.

 Olives stand.

 Pottery shop.

 Dress shop.

Colorful door in the Atlas Mountains.

 

All in all it was a lovely trip and I would like to go back someday. But for now I am happy to be back in NYC, the best city in the world for me. :)

Cornbread Muffins (sent by my mom)
1 C flour
1 C cornmeal
¾ C sugar
¼ C baking powder
1 t salt
4 eggs
2 sticks melted butter
1½ C creamed corn (1 can)

1 C crushed pineapple (drained/strained)

1 C grated cheddar cheese

Mix eggs.  Add dry ingredients.  Add melted butter.  Add corn, pineapple, and cheese.  You can use cupcake liners or not. Fill each muffin pan cup 3/4 full. Bake at 325° for about 25 minutes.  Makes 24 muffins.  Let cool almost completely before removing from pan (non-stick preferred).

Bake well and prosper!