Tasty Tuesdays: numero 2-2

Brrrrr! I know sharing recipes has nothing to do with the weather outside, but I MUST comment on my disdain for this weather. As I ran, I mean walked across campus this morning, I was cursing the drop in temperatures and already longing for the summer days to be back. I quickly regained composure and told myself I wouldn't be able to fully appreciate the warm summer days if I didn't have bouts of cold weather to remind me how amazing the warmth of the sun feels on my face. So...I'm going to try my best to smile through the pain.

Now then, let's get down to business shall we? I promised you Thanksgiving recipes for the next few weeks and that's what you shall get. I hope last week's post inspired you to ditch the canned cranberries this year and if so, I promise you will not be disappointed. In fact, I just made the recipe on Sunday and it was as delicious as I remembered it.

As for today's recipe, it is a definite winner if I do say so myself. While I normally favor fresh, wholesome ingredients that highlight the natural flavors inherent to what is being used, this is most definitely an exception to that rule. This recipe is 100% Southern (see also Paula Deen, butter, heart attack-inducing, etc.) and has absolutely ZERO nutrional value, but it's too darn good to leave off the Thanksgiving dinner table. I guarantee this dish will be a crowd pleaser with your mom, dad, cousins, aunt, grandma...heck, even your in-laws will sing your praises!

So, without any more pomp and circumstance, I give you my version of corn pudding. This has been adapted from a couple recipes (Kraft Foods, Cooking Light, etc.), but I've sort of morphed it into one.

Corn Pudding

Ingredients:
1/2 C (one stick) butter, softened
1/2 C sugar
2 eggs
1 C light sour cream
1 can of sweet kernel corn, drained)
1 can of cream style corn
1 box of Jiffy* corn muffin/bread mix

1. Preheat oven to 350 degrees and grease an oven-proof baking dish.

2. Cream the butter and sugar together until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Stir in sour cream, both cans of corn and muffin mix until blended.

5. Pour into baking dish and bake for about one hour or until set.

(If edges begin to brown too quickly, cover with foil for the remaining baking time.)

This may be a far cry from any of the gourmet recipes you might see in Saveur or Bon Appetit, but sometimes you just need a little Southern comfort. I hope this one makes it onto your table. T minus 9 days until Thanksgiving!!!