by Ben Miller
After trying to balance cooking a turkey and taking care of gravy (which I failed at and the only reason we had anything was thanks to the Herculean efforts of Becks and Kay), I have a lot of respect for anyone who cooks an entire Thanksgiving dinner on their own. One thing that really helps though, is cooking a number of side dishes that can be easily made in advance and prepare well. Corn pudding is definitely one of those dishes.
When I served it at our Thanksgiving feast, some people told me that the dish is also known as corn souffle. Basically, you take several kinds of canned corn, butter, and Jiffy corn muffin mix (according to my mom it tastes the best with Jiffy), bake and you’re done. The result is a dish that tastes like a sweeter, denser and moister version of cornbread. The presence of a lot of butter also means that it cools easily and then can be quickly reheated with little ill effects. If you need a final side dish for your feast and have about an hour and 15 minutes to bake, I highly recommend trying corn pudding.
Ingredients and recipe after the jump.
(I’m sure it comes from somewhere, though I had this recipe passed to me from my dad via my aunt. Got screwed up by that whole sequence thing, my aunt via my dad.)
- 1 can of creamed corn
- 1 can of corn niblets
- 1 stick of butter, unsalted, room temperature.
- 1 box of Jiffy corn muffin mix
- salt and pepper to taste
To make the corn pudding, simply combine all the ingredients in a bowl. You can do this without a mixer if you let the butter melt and soften. Pour the combined ingredients in a casserole dish (Pyrex or otherwise). Cover with aluminum foil and back at 350 degrees for 45 minutes. Remove the foil and cook for another 15 minutes until golden brown on the top (when I made this it required about 30 minutes of uncovered baking, but it varies). Remove from oven, cut into squares and serve.