First—congratulations to Helen K.!
Helen K. suggested our next Secret Ingredient for the Mystery Kitchen Iron Chef! She’s won a $25 chocolate gift from Fannie May Chocolates. What was the secret ingredient? Find out during our next Iron Chef week in late February!
Last week I featured a really easy side item…Crock Pot Macaroni and Cheese. I thought I’d post another easy Southern side dish that can be pulled together in a hurry—corn pudding.
Corn has always been a Southern staple. We love it on the cob (with lots of butter and salt.) Dishes like Lowcountry Boil (see below) include corn alongside the sausage, shrimp, onion , and potato. And my favorite thing as a kid were corn muffins and cornbread (again…dripping with butter!) Oh…and grits are made from roughly ground corn.
This corn pudding is a weeknight favorite for the family. It takes no time to prepare and the kids love it. You could make this dish less fattening by substituting some egg substitute and some low-fat sour cream. We have the fattening version here. :)
Quick and Easy Corn Pudding
2 eggs, beaten
1 can creamed corn
1 can whole kernel corn, drained
1 package cornbread mix
1 stick melted margarine
1 cup sour cream
Spray a casserole dish with cooking spray. Combine all the ingredients and bake at 375 degrees for 30--35 minutes.
For a creamier version, use the same recipe but use a small sized can of creamed corn and a small sized can of whole kernel corn.
Sometimes I think that I’ll make this recipe with fresh corn that I cut from the cob. Maybe even fresh corn that I grew myself! But then, well, it’s the simplicity and ease of this casserole that makes me continue cooking it this way. But one day? When I have a lot of time? I’ll be making this with my own fresh-cut corn and homemade creamed corn. One day! :)
Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams