(The corn-pudding recipe we use most often in our kitchen;
this side dish was served to us originally by Kathy Simmons)
1 can (1 pound, 1 ounce) creamed corn
1 box (8 ½ ounce package ) Jiffy corn muffin mix
1 cup sour cream
1/4 stick (2 tablespoons) butter, melted and cooled
Mix all ingredients together.
Let stand for a few minutes.
Preheat oven to 325° F.
Put mixture in a greased casserole--approx. 7 3/4 x 11 3/4 x ½-inch. Set inside a larger (13" x 9") pan with boiling water.*
Cook for about an hour or until knife comes out clean.
Another version of a corn pudding, a recipe adapted from one in the daily New York Times, Wed. 11/16/94.
CORN PUDDING II
3 large eggs
3 tablespoons unsalted butter, melted
2 tablespoons sugar
½ teaspoon vanilla
2 tablespoons all-purpose flour
½ teaspoon salt or to taste
2 cups corn kernels
1¾ cups milk
Using a whisk, beat the eggs well in a mixing bowl. Add the butter or margarine, sugar, vanilla, flour and salt to the egg mixture. Whisk again until the flour is incorporated. Add the corn, nutmeg and milk, and stir until blended.
Place in the soufflé or gratin dish, and bake in the oven for about 25 minutes, or until the center is like custard.
( from the Long X Cattle Company, Kent, Texas)
1 4-ounce can peeled, chopped green chilies
2 tablespoons butter
1 medium onion, peeled and chopped
4 cups corn kernels
½ pound Monterey Jack cheese, grated
Salt and pepper to taste
½ cup sour cream
Melt the butter in a large sauté pan.
Sauté the onion in the butter over medium-high heat until soft, about 5
minutes. Add the chilies and the
corn and cook for 3 minutes, or until heated through.
Fold the cheese into the mixture, letting it melt. Season with salt and pepper to taste.
Just before serving, add the sour cream and mix until it blends together.
Yield: Six servings.
These recipes have been been kitchen tested.
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Copyright © 1999-2003 S.H. Klock/ The Recipe
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