Corn Pudding

This post is not about pretty photos of a beautiful dish with bright pops of color, and contrasting textures.  In fact, you don’t even get a photo of the interior because, well, two reasons: 1) the interior has the same yellow, sloppy appearance as the exterior, but at least the exterior has a few nice golden brown spots, and 2) The Hubby was bringing it to a work potluck, and they didn’t yet know about my blogging, so they would be a bit put-off by getting a dish that had been scooped into.  Nor is it about fresh, local ingredients, clean eating, unprocessed foods.  It is about canned corn (yes, even the dreaded canned creamed corn) and white sugar and butter and seasoned salt (and sometimes even Egg Beaters, when I just want to quickly measure out the ten eggs needed for a double batch, versus cracking and beating them all).  I’m sorry for this…

Actually, I am totally not, because THIS.IS.GOOO-OOOOD!!!  And I eat it twice a year – Thanksgiving and Christmas Eve.  So to be perfectly honest, I am not going to pay attention to people getting all up in arms on me about preservatives and GMOs and BPA.  I get all that.  But, Corn Pudding, I can’t quit you.

I know I told you about my issues with jarred gravy and green bean casserole made with canned green beans and cream of mushroom soup.  And while I am a fan of dessert, when it comes to “real food”, well, I typically want REAL FOOD.  But this creamy, sweet, savory, buttery, salty, eggy, corny casserole just draws me in.  Oh goodness, I am going crazy thinking about it, because I don’t get it till next week!!  I will forego the mashed potatoes and turkey gravy and green bean casseroles on Thanksgiving, and the mashed potatoes and red gravy and fried shrimp on Christmas Eve just to make sure I get my fill of Corn Pudding before it disappears.  And you know what, I’ll probably just make a double batch so that we have some extra at my uncle’s on Christmas Day.

So this post is a little gift to my family.  You see, we have been working off of this little scrap of paper my mom clipped out of a magazine years ago.  It was part of an ad for one of the ingredients, and I can’t even attribute it to the exact source, because there are several brand names listed in the recipe, and I have not ben able to find it online, despite exhaustive searches.  Now we have it forever preserved electronically, and I can just print it out every time I misplace my one single photocopy.  Hey Kentucky folks – here it is if you want to make it, too, since you won’t be with us this year.  Miss you guys!!

What is your favorite holiday “guilty pleasure”?

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Corn Pudding

 

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A creamy, sweet, savory, buttery, salty, eggy, corny casserole.

Author: Source unknown

Recipe type: Side Dish, Veggie

Ingredients

• 1 12-oz. can whole kernel corn, drained
• 2 17-oz. cans cream style corn
• 5 lightly beaten eggs (or 1¼ c liquid egg substitute)
• ½ c sugar
• 4 T cornstarch
• 1½ t seasoned salt
• ½ t dry mustard
• 1 t dried minced onion
• ½ cup milk (I have used skim, 1%, and 2% and all have worked fine)
• ½ cup melted butter, margarine, or vegetable oil spread (like Smart Balance)

Instructions

1. Preheat oven to 400°F.
2. Spray a 3 qt. casserole dish or 9×13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
3. In a large bowl, combine the corn and eggs.
4. In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.
5. Stir in the milk and melted butter.
6. Pour the mixture into the prepared dish.
7. Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.

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Enjoy!

This recipe was shared with: Thursday’s Treasures Week 66

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Tagged as: casserole, Corn, Gluten-free, Side Dish, Veggies