How corny.

Having received a real-live-actual invitation to Thanksgiving I am now backed into a corner re: my least favorite holiday because I was summoned to bring something to eat.

So I replied to the email summons that I would bring a corn pudding.

I like corn pudding.

I had not actually made one.

So, I putzed around on the internets and found myriad recipes for corn pudding until I came across one that would only cost me a couple of dollars because I actually had most of the ingredients, including about 4 cans of creamed corn in my pantry (wtf?). Last night I made it as an experiment and it turned out pretty good.

Here is the recipe:

CORN PUDDING THING

1/2 Cup Butter
2 Eggs
1 can creamed corn
1 can regular corn
1 box corn bread mix
1 Cup sour cream

I actually used the following:
1/2 Cup Fake Soy Butter
2 Eggs
1 can creamed corn
1 16 oz package frozen white corn
1 box Jiffy (8 oz, I think) cornbread mix
1 cup lite/light sour cream

Directions:

1. Preheat oven to 350 degrees F and lightly grease a 9×9 pan (MY MOD: 8×8 nonstick pan… because that’s what I had.)
2. Melt butter/fake butter on the stove, in a small pan/pot. Drain the regular corn of excess packing water. Throw all ingredients into  a big bowl and stir until everything is mixed. Looks kind of like lumpy cake or cornbread batter when you’re done.
3. Bake for 45 minutes in the preheated oven (MY MOD: Since I was using an 8×8 pan instead of a 9×9, it took a good half hour longer to bake, because of the thickness of the batter). It’s done baking when the top is golden brown, and the pudding is “set”. Also, you stick a knife in the middle and it comes out relatively smoothly. Serves six or more, depending on serving size.

(image “borrowed” from here. Please note that my version had a bunch of knife holes in it where I poked it to see if it was done. And also it was square. But it looks really similar other than that! hehe)

Note: I didn’t thaw my frozen corn before I made this so I think that combined with the smaller pan definitely had an impact on baking time.

It turned out really nicely, moist and tasty. As a further modification, I think adding some chopped jalapenos to this recipe would be awesome. Then it would be like that chile rellenos casserole that my mom makes that is so delicious. Only with corn.

So if you like corn stuff, I would definitely recommend this recipe because it’s kind of a cross between corn pudding and cornbread. It’s also not too terrible fat-wise, though it’s pretty carby, so watch out for that, if that’s something you’re watching out for.  I like corn a lot, but in my quest to eat lower carbs, or make better carb decisions (whole grains, etc.) I don’t really eat it all that much since it’s not really a vegetable, it’s mostly a starch/grain. Because I used fake soy butter and lite sour cream that also added to the lower-calories/sat fat results.

Also if you’re looking for something less cholesterol-y I think you could probably substitute egg beaters for the eggs, but I’m not sure yet how to do substitutions like that. Food science, like the amount of canned corn in my pantry, remains a mystery.