For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.
Comforting Corn Pudding by Caroline from Whipped
My family is from small town Iowa, I grew up in Michigan, and now I live in Chicago. I am a Midwestern girl through and through. I have a slightly nasal Michigan accent.I love friendly down-to-earth people. I usually choose function over form. I’ve got meat on my bones. And, I love corn.
The dinner plate of my childhood almost always featured meat, a green vegetable and some form of potato or corn. Though my adult preferences have expanded to include almost all ethnic foods and an appreciation for vegetarian meals, I am still comforted by the hearty flavors of my formative years.
My love of all things corn could rival Bubba’s dedication to shrimp—corn on the cob, creamed corn, corn bread, polenta, corn chowder and perhaps best of all, corn pudding. Though I’ve tried fancier versions, cheddar-laced corn casseroles and fluffy corn souffles, I always return to this corn pudding recipe with its simple pantry ingredients and one dish stir-it-up preparation.
Oh, Comforting Corn Pudding, warm and soft, sweet and savory, this year I am especially thankful for you. My heap of mashed potatoes would be lonesome without your company. My bites of succulent turkey would miss you as its slightly sweet counterpart. My Midwestern roots are contented by your presence and my childhood nostalgia is tickled by your taste. You will always have a place at my holiday table!
Comforting Corn Pudding
1 8 oz. package Jiffy Corn Muffin Mix
1 16 oz. can drained regular corn
1 16 oz. can creamed corn
1 cup sour cream
2 lightly beaten eggs
1/4 cup melted butter
1. Preheat oven to 375 degrees.
2. Butter/grease a casserole dish. Or for individual corn puddings, grease a muffin pan thoroughly.
3. Combine all ingredients together in a mixing bowl.
4. Pour into the casserole dish and bake for about 35-40 minutes or until center is set and not jiggly and edges are brown.
5. If using a muffin pan, fill each one 3/4 full. Bake for 18-22 minutes or until center is set. Let the muffin pan cool for at least 5-7 minutes.
6. Use a knife to gently circle the edges, loosening the puddings. Lift out the corn puddings, flipping them upside-down to serve.
During the day Caroline Lubbers runs a marketing and communications firm for small business, and runs her food blog Whipped at night. In addition to all things corn, she also likes cheese, Sunday mornings, and a good cup of coffee.
What is your must-have Thanksgiving dish?