Corn Pudding

Nov 16, 2005 09:57

just_eunice asked for this recipe, but I figured I'd post it here so everyone could share in the deliciousness.

We had been discussing vegetarian-friendly Thanksgiving recipes. (Lots of great ideas in that post, BTW. I'm hungry just thinking about it.) This recipe does use eggs, but with a suitable vegan substitute, it should be okay for even the pickiest eaters.

My dad's been making this for years, and the family loves it -- to the point where his sisters demand he bring it at practically every holiday. That, and his pumpkin cake, which I might post later if you're good. *g*

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Corn Pudding

3 beaten eggs
1/4 c melted margarine or butter (I skip this when I make it at home.)
1 small chopped onion
1 chopped green or red pepper (I always skip this.)
1 15 oz. can of whole-kernel corn (Do not drain!)
1 15 oz. can of cream-style corn
1 8 oz. package of Jiffy corn muffin/corn bread mix

Mix and pour into a well-greased 1-quart casserole.
Bake at 350˚ for 1 hour until it is browned.

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See? It's so very easy. And yummy. And I can't wait to go home for Thanksgiving ...

life

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