I won't be able to post a completed picture of this dish until Thanksgiving, because it's one of the few dishes I insist on making the day of the dinner. However, it's so good that I want to get this recipe into your hands in time for your big day. I'll update the recipe with completed photos once I prepare it. Of course, I could always just make one just for the blog, and another for my family's celebration. However, that's not economical for my wallet or my waistline. I can't resist this dish, so twice a year is all it gets. :)
There are so many versions of corn pudding available to try. Some use saltine crackers. Some use bread crumbs. Some use bell pepper. Some use bacon. Some include green beans. Mine is a result of my family loving corn but not being satisfied with the recipes out there. It takes a while to bake, so be patient. It's well worth the wait.
Buttery Corn Pudding
What You Need:
- 2 cans of corn, drained
- 2 cans of creamed corn
- 1/2 lb cheddar cheese, shredded
- 1/2 a large onion, minced
- 2 large eggs, beaten
- 2 cups of Ritz-type cracker crumbs
- 1/4 cup butter, melted
- ground black pepper to taste
- Preheat your oven to 350 degrees (or, leave it at your turkey roasting temperature). Spray a 9x11" casserole dish with nonstick cooking spray or coat with butter. Set it aside.
- In a large bowl, combine all four cans of corn, 3/4 of the shredded cheese, the onion, the eggs, 1 cup of the cracker crumbs, and pepper if desired. Pour this mixture into your baking dish.
- Sprinkle remaining cheese over the top of your corn mixture.
- Combine the other cup of crumbs with the melted butter, and sprinkle the crumbs over the top of your casserole.
- Bake, uncovered, for an hour at 350 degrees, or 90 minutes to 2 hours if you're baking it alongside your turkey.
- Let the dish stand for ten minutes before serving.