Every year at Thanksgiving and at Christmas my grandmother would make corn pudding. When we host either meal at our house, I do the same and use her recipe. She told me that she used to make a different version, one more typical to New England, where her family was from. Once she moved to Miami in the 70s she was served this South American version and has been making it ever since.
This part of our holiday meal is my absolute favourite and everyone loves it. We usually make it hours in advance (to free the oven for the turkey) and wrap the dish in foil, a beach towel and a duvet. I promise you - it will stay hot for hours that way and you have the perfect fall side dish to serve. Will you try it?
- 1/2 cup of butter
- 3/4 cup of chopped green peppers
- 1/3 cup of chopped onion
- 1 can of cream style corn*
- 1 can of whole kernel corn
- 3 eggs, well beaten
- 8.5 oz pkg of corn muffin mix**
- 1 cup of shredded sharp cheddar cheese
- Heat oven to 350 F. Grease casserole dish. In small skillet, melt buter. Add green pepper and onion and sauté until tender.
- In a large bowl, combine creamed corn, corn, eggs and corn muffin mix, blend well. Add onion mixture, mix well. Pour into casserole, sprinkle with cheese. Bake at 350F for 60 minutes*** or until firm and set. Let stand for 5 minutes before serving.
- Makes 12 (1/2 cup) servings.
* If you can't get creamed corn, use the same amount of canned or frozen corn and give it a quick whizz in the blender with a splash of cream. You want it lumpy.
** In the US you can get boxed corn muffin mix in that size, here in Canada I can only get bigger sized ones, so I either use 1/2 the box or just use this recipe (only the dry ingredients).
*** If making individual servings bake for 25 minutes or until firm.