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Corn Pudding

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. 1 stick melted butter
  2. 8 oz container of sour cream
  3. 1 can cream style corn
  4. 1 can whole kernel corn (do not drain)
  5. 2 eggs, beaten
  6. 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!

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