Wednesday, April 15, 2009

Corn Pudding

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Corn Pudding

Each Thanksgiving, one of my offices has their annual feast. Joe brings his deep fryer from home to prepare the Turkey in the building’s parking lot. Everyone else brings a side dish. Each year, Deb brings her famous “Corn Pudding”. I have changed the recipe ever so slightly and it is a year round favorite. Served it recently for the Easter Holiday.

1 stick butter, melted
1 t. garlic powder
6 grinds of pepper
2 beaten eggs
1 can (14.75 oz) Cream style corn
1 can (15.25 oz) Whole kernel corn
8 oz. Crème Fraiche
1 box Jiffy Corn muffin mix

Preheat oven to 350.

Add butter, eggs, garlic powder and pepper into a large bowl. Stir until combined. Add crème fraiche, cream corn and whole kernel corn. Stir well. Add the corn muffin mix and stir until combined and creamy.

Pour into an oven proof dish. Bake for 35 to 45 minutes or until firm to the touch. Serve immediately.

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