Tonight Ben and I were lucky enough to get invited to a pre-Thanksgiving potluck party where, no joke, I talked to French guy straight out of an Inspector Clouseau movie. He had a heavy accent, was wearing a black turtleneck and kept twisting the ends of his very bushy black mustache. In short, he was awesome.
I decided to make an old family favorite called corn pudding (aka corn casserole, corn souffle). It was a HUGE hit and super easy to make. I didn’t even get a chance to get a good picture because in no time at all it looked like this:
This dish literally takes 5 minutes to put together and then you are free to do what you like while it bakes.
Mix the following ingredients in the order given, mixing well after each addition:
- 1 stick melted butter
- 8 oz container of sour cream
- 1 can cream style corn
- 1 can whole kernel corn (do not drain)
- 2 eggs, beaten
- 1 box Jiffy corn muffin mix
Season the mixture with a little salt and some ground pepper and pour into a buttered 2 quart casserole dish. Bake in a 350 degree oven for about 1 hour or until puffy and golden. Resist the urge to lock yourself in a closet with a spoon and eat the whole thing.
And voila! Instant Thanksgiving classic!