Corn Pudding
I don’t know about you, but now that it’s November, I’ve got Thanksgiving on my mind. I usually don’t plan ahead enough to actually share my Thanksgiving recipes this early, but I have a few Thanksgiving recipes from last year that I never got around to sharing, so in a way, I’m so late that I’m actually ahead! Didn’t get a great picture of the corn pudding last year (and it’s not the most photogenic of dishes anyway), but it’s that dish front and center in this post of my plate from last year.
Corn pudding is always one of my very favorite parts of Thanksgiving. It is super easy, but for some reason we never fix it except at Thanksgiving, which makes it extra special. Last year, I doubled the original recipe for only the six of us, and there still wasn’t very much leftover, so it’s always a hit.
You might also like:
- Cranberry Sauce
- Cranberry Salad
- Sweet Potatoes with Coconut and Hazelnuts
- Pancakes with Sweet Potatoes
Corn Pudding
As written, serves about 4. I usually double it.
1 can cream style corn
2 eggs
1 T sugar
1 T flour (heaping)
½ stick margarine or butter
¾ c milk
Combine ingredients and bake at 350 degrees for about 45 minutes or until thick.
Tags: corn, easy, Holiday, Side Dish, Thanksgiving, Vegetable, vegetarian
