On Saturday night, my company held our annual End-of-Summer party at one of our VP’s houses at Fairview Plantation, a beautiful neighborhood/country club located in Gallatin… not only was the weather beautiful and our turn out fantastic, but the food was the most talked-about and memorable experience–can you tell we like to eat?? Spoiled by hamburgers, brats, grilled chicken, and more sides and desserts than you can count, I definitely failed at eating “in moderation”, but it was well worth it and it’ll just make me run a little longer on the treadmill tonight at the Y (a girl has to indulge herself every once in awhile, right??)I decided to venture out of my comfort zone a little bit and so I made Corn Pudding… when I told my friend Amber about it, she said it didn’t sound very appealing, but I assure you, it is a great southern side dish: If you like corn + cornbread, you will love this dish. I’m thinking this will definitely make a comeback when it gets colder outside, too! Enjoy =)
Ingredients (**I doubled everything because I was serving for almost 50 people)
1 can (15-1/2 oz.) whole kernel corn, drained
1 can (15 oz.) cream-style corn
1 pkg. (8-1/2 oz.) corn muffin mix (I couldn’t use corn muffin mix, so I just used cornbread mix)
1 cup Sour Cream
1/4 cup (1/2 stick) butter or margarine, melted
3 eggs
Directions
Preheat oven to 375°F
Mix all ingredients until well blended
Spoon into 13×9-inch baking dish sprayed with cooking spray
Bake 35 to 40 minutes or until golden brown
Serve with additional butter, if desired
I love this dish! I call it corn casserole instead of corn pudding though. You guys always sound like you're having fun at work!