Thursday, December 20, 2007

Double Corn Pudding

A moist, home-made corn bread fresh out of the oven, slathered with butter. So delicious although it is hard to find good corn bread. But there is an easy way to make an interesting and tasty corn bread substitute.

Try this recipe for Double Corn Pudding. It makes a great side dish for dinner.

Two large cans (each around 14 oz) of creamed corn
8 1/2 ounce package of corn muffin mix
Two eggs
Six tablespoons of melted butter

Mix all of these ingredients together and then pour the mixture into a shallow two-quart baking dish. Bake at 350 degrees for 45 minutes, or until golden brown.
It can't get much easier than that. And it is quite delicious.

1 comment:

MLB said...

I make this too- delish! My recipe calls for 1 can creamed corn and 1 can regular corn. I use Trader Joe’s corn bread mix to avoid the lard in other mixes.