Corn pudding

On Thanksgiving we try to sustain tradition, and that can be a lot of work. Something really, really easy to prepare is much appreciated.  This ‘soufflé’ is a snap, uses mostly canned or boxed ingredients (not always a bad thing) and supports the tradition of serving something made with corn on the day. This one marries English technique with North American ingredients.

- 2 beaten eggs

- 1 can creamed corn

- 1 can kernel corn with its juice

- 1 8 oz container of sour cream

- 1 box “Jiffy” corn muffin mix

- 1 stick melted butter

1. Mix all ingredients together in a bowl with a whisk.
   
   Preheat the oven to 350°.
   
   
2. Pour into a soufflé dish or other oven-proof container.
3. Bake for approximately 1 hour.  Check for doneness with a toothpick inserted in the middle of the pudding – it should be moist but not at all runny.

Note:

- For a crunchier texture, substitute a package of frozen corn for the can. Defrost the frozen corn first.

- There is no substitute for a can of creamed corn.