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This homemade Corn Pudding recipe is a family favorite! Made without corn muffin mix, this creamy corn casserole is naturally gluten free. It is an easy side dish perfect for holiday dinners and weeknight suppers alike!
Our Favorite Corn Pudding Recipe – My Family Has Been Loving it for Years!
In my family, we have been making this recipe for years. Only instead of using a cookbook or finding it on a website, we have been reading it off of a little scrap of paper my mom clipped out of a magazine years ago. It was part of an ad for one of the ingredients. I can’t even attribute it to the exact source, because there are several brand names listed in the recipe. And I have not been able to find it online, despite many searches.
This homemade corn pudding casserole is made with canned corn kernels and creamed corn mixed with sugar, butter, and a hint of seasonings. It’s creamy, sweet, savory, buttery and salty. In other words, it’s REALLY good.
In my family, it is as much a part of my Thanksgiving dinner as the roast turkey and my annual serving of No-Crust Mini Pumpkin Pies. And it is a centerpiece of our Christmas Eve and Easter meals with the ham and my famous Honey Nut Baked Brie cheese.
I will literally forego almost any other dish on any holiday just to get my fill of this corn pudding before it disappears.
And it always disappears. Corn Pudding, I can’t quit you.
What is Corn Pudding?
Corn Pudding is a custard-like side dish from the United States. This particular version contains corn kernels and creamed corn, eggs, sugar, corn starch, butter, and milk. You season it with seasoning salt, dry mustard powder, and dried minced onions.
This all comes together in the perfect balance of sweet and savory. It is a rich and creamy dish, but it still holds its form when you scoop it out onto a plate.
It does differ from the traditional corn casserole recipe, which is light and fluffy, but has a thicker, more cornbread-like consistency from the addition of a boxed corn muffin mix. The difference here is that this corn pudding recipe is made without Jiffy muffin mix, making it naturally gluten free.
Do you eat it hot or cold?
We typically eat corn pudding hot straight out of the oven. However, if your oven is very full on a holiday, know that you can bake this ahead and pop it back in the oven right before it is time to eat.
Some of my family members will occasionally sneak a few cold bites right out of the fridge, though.
The best thing about this recipe is that many of the ingredients can be purchased in advance. This means you don’t have to deal with last-minute crowds in the store before a holiday. Here is a rundown of what you’ll need, but the full amounts and details are in the recipe card at the bottom of the post. But keep reading for tips and other helpful information.
- Corn. This recipe uses canned whole kernel corn and canned creamed corn. You do drain the canned corn kernels. You can also use frozen corn that you have thawed. Do not drain the creamed corn, and be sure to use a brand that is gluten free, if needed.
- Eggs. If you want to save time cracking eggs (especially if you double the batch) or just want to cut back on the cholesterol, you can use a liquid egg substitute.
- Cornstarch. This is a naturally gluten free thickener.
- Seasoning salt. Also called seasoned salt or season-all salt. Most brands do not contain gluten ingredients, but may not be manufactured in dedicated facilities. So read the label or check with the manufacturer. You can also make your own.
- Dry mustard powder.
- Dried minced onion.
- Butter. I have used salted and unsalted, but prefer unsalted. You can use margarine, though the flavor is better with butter. The butter should be melted and then slightly cooled.
- Milk. This recipe has been made with skim, 1%, 2%, and whole milk. It has not been tested with non-dairy milk.
How to Make Corn Pudding From Scratch
This sweet corn casserole is super easy to make. Here’s a quick rundown of how to make our family’s favorite corn pudding in your own kitchen!
Preparations. Preheat oven to 400°F. Spray your baking dish with cooking spray or oil.
Make the wet mixture. Combine the two kinds of corn and eggs in a large bowl and stir until mixed thoroughly.
Make the dry mixture. Whisk the sugar, cornstarch, seasoned salt, dry mustard, and minced onion together in a small bowl.
Finish the custard mixture. Fold the dry mixture into the wet ingredients. Then stir in the milk and melted butter until evenly mixed.
Bake. Pour the mixture into the prepared baking dish and bake at 400°F for an hour, stirring once.
Tips for Success
- Pan size: Corn pudding can be baked in a 9×13 inch glass baking dish, a 3-quart ceramic casserole dish, or even aluminum pans if you want to make cleanup a breeze.
- Doubling this recipe: You can double the batch when mixing it up, but divide the mixture between two baking dishes before putting it in the oven or it will not cook through in the center.
- Adjusting cook temperature: This is a pretty forgiving recipe and can bake at whatever temperature you have your oven on based on the other dishes you are making. You’ll just have to adjust the cooking time, baking it longer if your oven is lower, and checking it sooner if it is hotter than 400°F.
Making Corn Pudding in Advance
Yes, you can make it ahead of time. You have a couple of options depending on what works best for you.
- Just prepare the mixture. Mix everything together and keep it covered in a bowl in the refrigerator overnight. Then just pour it into a baking dish and let it warm up a bit while the oven preheats. It may need an extra few minutes in the oven.
- Bake and reheat. Prepare and bake the corn pudding as directed. Then reheat it in the oven or microwave before serving. It is pretty forgiving and you can reheat it at pretty much any temperature your oven is set at, between 350°F and 450°F. Just be sure to check on it and take it out once it is heated through.
Homemade corn pudding casserole will last for 3-4 days in the fridge. Store it in an air-tight container or snuggly cover your baking dish with plastic wrap before placing it in the fridge. You can reheat it in the oven or microwave until it is steaming hot.
Since it is custard-based, I would not recommend freezing corn pudding. It is safe to eat when frozen and thawed, but it might end up with an undesirable texture.
Make it a Meal
All of these holiday main dishes would pair perfectly with corn pudding casserole as a side dish:
- Herb Roast Turkey is a Thanksgiving classic.
- Cranberry Crusted Prime Rib is a Christmas centerpiece.
- Balsamic Rosemary Roast Chicken is always a Sunday supper favorite.
- Crockpot Corned Beef makes St. Patrick’s Day dinner simple and tasty.
- Brown Sugar Glazed Ham will impress everyone for Easter and more.
- Best Chili Recipe with its kick of spice is a nice balance to the sweet flavor for any family gathering, maybe while watching football on New Year’s Day.
- 15 oz. can whole kernel corn, drained or 1 1/2 cups frozen corn, thawed
- 34 oz. creamed corn (two 17-oz. cans)
- 5 large eggs, lightly beaten, or 1 1/4 cups liquid egg substitute
- 1/2 cup sugar
- 4 Tablespoons cornstarch
- 1 1/2 teaspoons seasoning salt
- 1/2 teaspoon dry mustard
- 1 teaspoon dried minced onion
- 1/2 cup milk – (I have used skim, 1%, and 2% and all have worked fine)
- 1/2 cup melted butter margarine, or vegetable oil spread (like Smart Balance)
- Preheat oven to 400°F.
- Spray a 3 qt. casserole dish or 9×13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
- In a large bowl, combine the two kinds of corn and eggs.
- 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.
- Stir in the milk and melted butter.
- Pour the mixture into the prepared dish.
- Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.
I don’t have any creamed corn. Is there a way to make this recipe with only canned corn kernels?
No, this recipe doesn’t work with just corn kernels because part of the “custard” is from the creamy part of the creamed corn.
Thank u. A pudding not cornbread. Though my grandma is rolling over in her grave a pudding is not cornbread. Excellent. I only adjusted the mixing of this. Eggs cornstarch salt and seasoning whisked vigourly to put air into it adding corn and butter last. I have made it both ways per directions and find my mix method works better since technically it is a soufle type dish. It was more airy adding the corn and butter last. Great recipe. Optional additions are nutmeg or ginger.
My family loved it!!
Just wondering if anyone has added a smidge of green chilis to this, and if so, how much and how did it turn out?
I have not, but I bet it would be delicious.
My mom added diced bell pepper
Made it last Christmas and everyone loved it. Going to make it again this year. Easy good and delicious what more could you ask for?
Love to hear this!!
A keeper recipe! Baked it in the toaster oven and it was ready ~10 minutes before timer. Browned up nicely and was a highlight on our plates.
The flavor was great, but was a smidge dry. I think I will double the recipe next time.
Interesting, maybe your oven was running a bit hot because I have never had it turn out dry. But I am glad you liked the flavor!
Made this for thanksgiving and it turned out great! I had to increase the baking time (which I often do with my old oven) but it tasted fabulous and it was something my gluten-free niece didn’t have to turn down.
I’m so happy to hear that, especially as the gluten free person who can’t have everything on the table. I know how nice it is to have dishes we can enjoy! Thank you!
Have you ever thrown in a can of beans? I need to increase protein for my husband.
I have not tried that, sorry.
I have been making corn pudding for many years, my original recipe came from a Shaker cookbook I got right here in Kentucky. Now, my nephew’s fiance must eat gluten-free, and I was wondering how to convert my old recipe to accommodate her.
Have not tried this yet, but will return here after the Thanksgiving meal to give the results. Thanks!
I have made this recipe several times and it is delicious. I am now asked to bring it to any family dinner, whether it’s Thanksgiving or Christmas or Easter.
New family fav!
Can I cook this longer on 350 ?
Yes, it is pretty flexible at different temperatures.
I haven’t made it yet but not going to change a thing. It’s what makes the recipe !!
Made it before It’s GREAT !
I like this recipe. I added crushed butter crackers and shredded cheese on top half way through like my great granny did. I did not add pimento cheese this time but it is a good addition. The basic recipe is awesome …Thanks for sharing.
Anyone try to convert this to vegan? Butter and milk will work. Not sure about the vegan egg substitutes.
I am not aware of anyone trying to convert it, but since the eggs give it a bit of a quiche-like texture, I’m not sure the vegan substitutes would work the way they do in baked goods.
If I’m using frozen cream corn, should I thaw before incorporating into recipe?
I’ve never made it with frozen creamed corn, but I would say yes, you should thaw it.
I haven’t tried this recipe, but I lost the one I usually make (old recipe, hand written). I use Just Egg for 3 eggs, and Ener-G for the other two. It always turned out!
Thanks for letting us know!
Very delicious! Made mine in a crockpot, worked great, just stir every little bit so it won’t stick to the edges. Thanks for sharing, my MIL liked it so much at my house, she requested I bring it for Christmas!🎄
Can I substitute flour for cornstarch. I cant find cornstarch no where
I have never tried it with anything other than cornstarch so I am not sure if it will work.
I have taken this to 3 family functions. Now it is all they request. Excellent
First time making this, delicious and super easy!
I have no dried minced onion. Is this to help with consistency or just flavor? Can I use some kind of substitute?
It’s just the flavor. You could use a little fresh onion, onion powder, or leave it out.
I used onion powder
Halved recipe: 1 can whole kernel corn, 1/2 can creamed corn, 1/4 tsp. dry mustard,
1/2 tsp. dry minced onion, 3/4 tsp. Lawry’s Seasoned Salt, 1/4 c. sugar, 1/4 c. melted butter, 2 Tbls. corn starch, 2 1/2 large eggs, and 1/4 c . SOUR CREAM substituted for milk. Awesome! Baked 30 minutes at 400 degrees and stirred. Baked approximately 15 minutes more until set.
Thanks for the tip about halving the recipe.
I’m totally making this on the weekend – and adding diced jalapenos and cheddar cheese. I can’t wait, my mouth is watering already!
Oooh, let me know how that turns out!!
Thank you for making the recipe so assessible. So I don’t have to scan down through a mile long blog in order to find the recipe. God bless you! And thanks for a great corn casserole!
Can I substitute heavy cream instead of milk?
I haven’t tried it, so I am not sure.
Can you half this recipe for a smaller number of people?
I have not tried. Since it calls for 5 eggs and 1 can of corn, it might be a little hard to cut in half.
You could use the small cans of corn. I have found them in Walmart and Publix
2 eggs will be enough unless you want to use liquid egg substitute.
Can this be made and frozen a week before Thanksgiving and if so how would I reheat it?
Hi Aubree. I have actually never tried freezing it. I don’t think the texture would turn out very well. You can mix it up a couple of days before and bake it the day of Thanksgiving or bake it right away then reheat the baked casserole. 15-20 minutes in the oven usually does the trick. The edges will get a little more browned, but I actually like it that way!
I tried freezing. Unthawing and reheating. The texture was waaaay off. Personally I would not freeze it.
Thanks for the feedback!
Is the dry mustard a necessary ingredient?
I’ve never seen it in a corn pudding receipe.
I have never made it without it, so I honestly can’t say. I think the sharpness is a nice balance to the sweetness.
If you double this recipe, will it fit in one 9X13 or do you need a second 9X13?? Still cook for an hour or how long if doubled and in one dish??
If you fill it to the very top, a 9 x 13-inch pan holds 12 cups (3 quarts) of batter. This recipe will fill it about 3/4 full. If you want to double the recipe, I suggest that you bake it in a 6-quart casserole dish. I like the glass type that you can take from the freezer and put right into the oven. This 8-quart casserole dish on Amazon (affiliate link) looks very well constructed and I love that it has a lid!
Made this for Thanksgiving and my husband and I loved it. I wanted something that did not use a box of corn muffin mix as I didn’t want any cornbready texture. This came out so light and fluffy almost like a souffle. Will gladly make again and again, although I may try reducing the sugar a bit. I think it would also be great w green chiles and sharp cheese. Thanks for sharing!
I’m so glad you enjoyed the corn pudding! I love the texture of it as well. Green chiles and cheese sound like delicious additions to the recipe, too!
Can’t find 17 oz. cans of cream corn. Most cans of cream corn and corn are 14.34 ozs. Can I use that size for this corn pudding recipe?
You definitely can use a smaller size of creamed corn, Karen. I use two small 8oz sized cans.
But 2 8 0z cans is only half what the recipe calls for?
Sorry, I should have been more clear to use two 8 oz. cans in place of one of the 17 oz. cans for four of the small cans total.
Having never used cornstarch for anything ever, (Hence, don’t have any here at the house, but I’m eager to get cooking) I can’t help wondering what it adds to this recipe.
Any ideas on this/suggestions for substitutions?
It helps bind it so it isn’t runny. You can probably use tapioca starch, but in other types of recipes you need to use double the amount. I have not tested it in this recipe, though.
Truly looking forward to making this! Corn Pudding is something we’ve never had on the table at Thanksgiving!! I had a version of this at a sweet little restaurant called The Whistlestop Cafe here in KY. I Loved it, though it was a little too sweet for my taste. I’m hoping that this recipe will be one I make every year from now on!! Thank You! Happy Thanksgiving to All❣️
I hope you enjoyed the corn pudding and had a wonderful Thanksgiving, Glenda!
I was going to ask a question, but then looked it up and found the answer for myself. I thought I’d pass along the knowledge…. I wondered if I could substitute potato starch for cornstarch. Evidently, potato starch doesn’t do well when cooked for a long period of time (as in this recipe). So… asked and answered – now I just need to make the dish!!
I’m glad you found an answer, Sarah. I hope you enjoy the recipe!
What is the best way to reheat this? I want to make it for thanksgiving but will need to make ahead as the turkey will be in the oven.
My suggestion is to cover the pan with aluminum foil and place it into the oven to reheat while your turkey is out resting. It should only take 20 minutes or so at 375.
So excited to see that this is a GF version! Have always loved corn pudding but didn’t know how to convert. Was going to use a GF cornbread mix but I like the sound of the better and the fact is tried and true!!
I hope you enjoy the recipe, Cathy! It’s now one of my favorite side dishes for the holidays.
We loved this!! Truly loved it!
I’m so happy to hear that you enjoyed the corn pudding, Kassia!
I’m trying this recipe for Christmas. I’m so tired of green bean casserole. I’m hoping that this is what my southern grandmother used to make. She called it spoon bread. I’ll let you know.
I hope you enjoy the recipe, Sheila. The consistency of this pudding is very much like spoon bread!
This is my grandma’s recipe and I had NO IDEA it was gluten-free! Thanks for the “V-8” moment just when I needed one!
I’m so happy to help, Alex! V-8 moments are awesome, aren’t they? 😉
I’m making this rignt now. I’m staring at the can of corn and all that liquid in it. You don’t mention draining the can of corn so I should just dump it all in? If anyone has the time to answer this that would be great.
I’m so sorry that I didn’t get back to you sooner, Dianne. I hope that you drained the liquid from the corn and that the recipe turned out well for you.
I’m sorry about my post. Your recipe does say to drain the corn–I read it several times and never saw it…my bad.
I did drain the corn. The corn pudding was good but I had to cook it quite a bit longer to get any browning on the top.
This dish is delicious. Love it
I’m so happy to hear that you like the recipe, Aniko!
Have you tried cooking it in a crockpot instead? Thanks!
I haven’t tried making this in a slow cooker, but if you do, I would suggest cooking it on low power so that it doesn’t become rubbery. I can’t give you any idea of cooking time, however. Also, keep in mind that the pudding won’t brown on the top if you make it in a slow cooker.
I, too, have this original recipe cut out on glossy paper and carefully preserved as it’s been a MUST for every Thanksgiving since that McCormick’s ad came out. I was first introduced to this dish by a Southern friend who said it was traditional in South Carolina, and when I found this recipe, I was hooked. I moved recently and my recipes are still in storage, so I was SO happy to find this online. Many thanks for posting it.
I’m so happy that you found the corn pudding recipe here. Nobody should have to go without this delicious side dish for Thanksgiving! 🙂
REALLY great dish! I love how the savoury ingredients add to the flavor as opposed to the usual sweet-only that corn pudding so often is (not that that’s a bad thing, hello!). This was a huge hit at an early Thanksgiving potluck last weekend, and I’ll be making it again for Thanksgiving Day with 24 friends, so will be making a triple batch (I’m smart enough to make enough so I can bring some home this time)! This recipe also makes it very easy to successfully add stuff like those bell peppers, scallions, or sweeter things like using canned condensed milk and/or sour cream, etc. But, as my mama always advised, and rightly so, make a recipe exactly as written first, THEN experiment!
I’m so happy that you found a new recipe to love and make often, Julie! Happy Thanksgiving 🙂
Need amount of sugar and will use flour? Help
All of the amounts are in the recipe card and there is no flour.
My mother can’t eat whole kernel corn very well. Do you think I could use 3 cans of cream style corn, and maybe adjust the amount of eggs and/or milk? Thanks!
I haven’t tried it, but I’m inclined to think it would be very runny. I don’t think you’d need any extra milk, but I can’t say for sure.
Something’s wrong. I’ve attempted to print this recipe 3 times. It prints on two pages, the first page is the ingredients and it is all messed up with symbols over the left side of the ingredients list. Could it be fixed –I’d love to have the recipe?
I apologize for the inconvenience, Dianne. I’ve corrected the issue and you should be able to print the recipe without a problem now.
Thank you so much! I’m looking forward to making this for T-day.
I hope you enjoy the corn pudding as much as my family does, Dianne!
Our family adds diced green peppers. At Christmas we add red and green peppers. Makes the dish more eye appealing and gives the dish more flavor.
I love your addition of the peppers to the corn pudding, Ann. You are right… what a festive touch!
Well, I want a big old scoop of this with some pie (with cool-whip of course!) and then round it out with my sweet potato casserole. The holidays are all about these comfort foods!
I’m right there with you, Kristen!
Can you freeze it after it’s made and heat it up at a later date ?
Luise, I have not tried to freeze the corn pudding. I’d be inclined to think it won’t freeze well, but it can be mixed a day or two beforehand and either kept in the fridge before cooking, or bake it reheat when you’re ready to serve. It reheats nicely. In fact, I like reheating it in the oven to get the edges even more browned.
Hey there! I was looking at the comments to see if someone asked this! In your opinion at what temp would you reheat this and how long?! Thank you, I pinned this a while ago but am starting to get all my Thanksgiving recipes sorted out. 🙂
Hi Alexandra –
I suggest reheating the corn pudding at 350 degrees F. Check it after 20 minutes and see if you think it needs additional time to heat all the way through. I hope you enjoy it!
How do you know when it’s heated “all the way through?”
If you’ve already baked it and you are just reheating it, it’ll just need to be as hot as you’d like to eat it. It’ll be bubbling a little.
Video says hEat at 350, recipe says 400. Which one ?
Oops, sorry! The recipe is correct – 400.
How many servings will this recipe yield?
Vanessa, of course, the size of an appetite may vary, but the corn pudding should easily serve 6 people, and up to 8 for smaller servings. Enjoy!
My mom made this from fresh corn from the garden along with a side of fresh green beans and a pan of cornbread. Sliced fresh tomatoes onions and cucumbers rounded out the meal. This was our meal just about every everyday in the summertime when the garden came in. She made a sweet not savory version. And used self rising flour instead of cornstarch. Also she melted the butter in an iron skillet and poured the mixed ingredients into the butter and baked at 450 along side of a skillet of cornbread. Oh yeah when the new potatoes got so big some were boiled in the beans too. We lived just about totally from our garden in the summer. Then pinto beans with a side of fried potatoes onions and cornbread in winter. And the hogs and beef we butchered
That sounds absolutely delicious! I hope you enjoy the recipe with your alterations.
This is mccormicks recipe. I clipped this from a newspaper 35 or 40 years ago. It’s a holiday tradition for us. Been making it that long. Awesome yummy a little on the sweet side if that’s how you like it. We do in Kentucky! Happy Days Pal
Oh wow, my mom clipped it, but she clipped off so much we didn’t know the source. Thanks!
Happy Thanksgiving!!! This was a home-run at our table today! Good thing I doubled the recipe: I brought home no leftovers!!!
Hi can I cut this recipe in half? And can I make it ahead of time
I have never cut it in half, so I’m not sure since it does call for 5 eggs. But you can definitely make it ahead. I’ve mixed it the night before and baked it the day I planned to serve it and baked in advance and reheated to serve. Both work fine.
Just throwing in my 2 cents! Several folks have asked about cutting the recipe in half. Yes there are 5 eggs in the recipe. Just take a good tablespoon of egg out after you lightly mix them. Problem solved.
Good call!! Thanks!
I want to make this ahead of time. I have a 2 hour drive. If I keep it in a cooler with ice packs on the drive, do you think it will be ok to pop in the oven and bake once I get to my destination?
Lisa, I’m so sorry that I didn’t see your comment until now. I hope that you made and enjoyed the corn pudding!
Making this for a Christmas dinner with the in-laws today. Looks yummy! Just wanted to confirm whether it’s 4 teaspoons or tablespoons of cornstarch? I’m guessing tablespoons but wanted to be absolutely sure 😉
Yes, it is tablespoons.
I would like to make this in a crockpot due to lack of oven space for our Christmas. Yes? No?
I have not tried it, but I always say I am going to. I thin it would work, but can’t confirm. If you do, let me know!
Have you tried almond milk in this recipe? I was curious if it would affect taste or consistency.
I have not, actually. I think it would work, but I can’t confirm.
It is mainly the eggs & corn starch that make the custard so I imagine it should work
Just came across this!
My family has been making this recipe for over 20 years!
It is seriously my FAVORITE food EVER!!!
Good to know others are enjoying it as well!
But I have to say the pictures really don’t to it justice…
It is that good!
I took these photos a few years ago right before my hubby was taking it to a work party. I have to try again, though I’m not sure they will be much better. Ugly bout good food 🙂
I was pleasantly surprised/amazed to find this recipe on pinterest, this is a BIG favorite in our house…..I actually still have the original magazine clipping…it was a McCormick recipe featuring the Season-All Salt as TIP#354 (surprisingly they do not feature it on their website)…….one TIP that I would give is that when I DOUBLE the recipe, which I usually do, is to increase the cooking time to 1 1/2 hours, stirring 3 times (since there is more, it needs more time to firm)….the entire family would feel cheated if this was not included on our holiday table
Haha, we typically double the recipe too!
Hi there! This sounds yummy, do you mind telling me what the consistency is on this? I noticed there was no flour or cornmeal, so was wondering if it’s runny? And approximately how many servings do you get from this recipe? Thanks!
It actually sets up when it baked from the eggs and cornstarch. It’s soft, but not runny.
What’s the rule on mixing all the ingredients and refrigerating until morning to cook? Yay or nay?
Totally fine! We do it all pretty much every year!
Corn pudding is my family’s tradition at Thanksgiving, Christmas and Easter. Your recipe is very close to mine; we don’t put sugar, cornstarch or mustard in mine, but pepper, a little flour, baking soda and crushed crackers on top (with the melted butter over it). A lot of people I meet have never heard of corn pudding.
Oh I love corn pudding! Thank you for sharing on Thursday’s Treasures sweetie! I’m featuring this on Week 67. Please get your featured on button when you stop by. <3 and hugs!
Thanks so much! I am truly flattered. Just getting to respond now, but I did notice this earlier, and made sure to share your party on my Facebook page!
Ooooooooooh this looks G DOUBLE O D GOOOOOOD!
You have no idea!
Gawd, I want that for BREAKFAST!
Hmm, never thought of that, but sure! 🙂