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Serve Your Corn Pudding
in Acorn Squash Halves

Prep squashes as shown below.
Roast halves upside down 30
minutes in 350 oven. Butter and
and salt. Pour in batter. Bake for
30 minutes.



Slice of tops and bottoms.


Cut in half.
Scoop out insides.


Rub with Olive Oil.
Roast upside down.


Ready for corn filling.

Corn Pudding

This great recipe from my sister Kathy in Montclair, NJ is just fantastic. What's more, it simply utilizes all these little things that you pick up at the grocery store, mix in a bowl and bake in the oven. It's sure to become a family favorite of your's, too, I just know it.

NOTE: you may find that your local grocer stocks cans of corn kernels/cream corn that differ from 8-1/2 ounce. For example, DelMonte packages theirs as 8-3/4, others 8-1/4. Doesn't matter. Anything around 8-1/2 ounces is fine.

7-ounce box corn muffin mix
8.5-ounce can corn kernels with juice
8.5-ounce can creamed corn
1 8-ounce sour cream
2 eggs, slightly beaten
1 stick unsalted butter, melted
1/3 cup sugar

Combine all ingredients. Mix well, but not for long. Pour into square casserole (or 8 to 9 inch round cake pan) and bake 35-40 mintues at 350 until golden brown and toothpick poked into the center comes out clean. Cooking time will vary with size of pan.


Subj: Comments/questions about 'Corn Pudding' Recipe
From: Theboones5@aol.com
To: steve@pulpkitchen.com

We have enjoyed you corn pudding for many Thanksgivings now! I do cut down on the butter, though. Everyone looks forward to the corn pudding as much as the turkey and our handed down stuffing recipe. I've just started using the Internet to get more of your good recipes. I'll let you know how the family likes them. Keep up the good work!
Subj: Comments/questions about 'Corn Pudding' Recipe
From: hollynted@maxinter.net (hollynted)
To: steve@pulpkitchen.com

Yum, yum, yum! Wonderful comfort food!
Share your thoughts.
Rate this recipe using the email link below.


Comments: Send us comments about this recipe steve@pulpkitchen.com