For those of you who are just starting out and maybe a bit intimidated by cooking, may I offer up a suggestion. This cookbook was given to me soon after I was married. I knew how to follow a recipe but had no confidence in the kitchen. This cookbook literally is packed with recipes that use only 4 ingredients. It was such a great place to start and I still use a dozen or more recipes from this book.
I had never heard of Corn Pudding until once again moving to South Carolina where almost everyone knows how to make this by heart. It is a big sucess with my children so it is found often on my menus.
May I first introduce my assistant today. Princess. She made this dish from start to finish with just a few pointers from me. See…easy!
SUPER SIMPLE INGREDIENTS:
- 2 (16 ounce) cans creamed corn
- 1 (6 ounce) package corn muffin mix
- 1/2 cup butter, melted
- 2 eggs, beaten
In a bowl combine the cans of cream corn, the package of corn muffin mix and the melted butter.
Stir this together and then add BEATEN eggs and mix well. (note: suppose to be beaten, she improvised because she missed that step) Spay a 2 quart casserole dish with cooking spray and spread the corn mixture in the dish. (note: we used the 9×13 today.)
Stick into a preheated 350 degree oven and bake for 45-55 minutes. I like my edges to be a dark brown and the middle to be firm so I lean toward the 55 minutes.
So easy and everyone loves it! Enjoy! T