Tuesday, November 16, 2010

Corn Pudding for Thanksgiving

Serves:
4 servings

Directions

Beat 4 ounces softened cream cheese, a 15-ounce can creamed corn, 3/4 cup thawed frozen corn, 1/2 cup cornmeal and 1/2 chopped onion. Stir in 2/3 cup milk, 3 tablespoons melted butter, 1 beaten egg, 1 tablespoon sugar, 1/2 cup shredded cheddar, and salt and pepper. Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees. Let stand 10 minutes before serving.

Willy says easy but good

2 comments:

Sandee said...

This doesn't sound all that good Willy. It probably is, but it doesn't sound it.

I've put this blog in my Google reader. Didn't know you had this blog.

Have a great day Willy. :)

Molly said...

Sounds really good I'm going to try it.