While other parts of the country are sweltering, we are having dreary, dreary days. This corn pudding recipe is the perfect side dish to have as we approach the summer solstice in drizzly Washington state.
I usually include this as a Thanksgiving side, but the other day we had it with grilled burgers. I always think of this as something Colonial, perhaps shared by native Americans all those years ago. It’s soft and chewy.
2 cans (15 ounce) creamed corn
2 cups Bisquik (I usually prefer Jiffy Baking Mix)
2 eggs, beaten
4 tablespoons sugar
4 tablespoons butter, melted
1 pound grated Jack cheese
2 small cans diced green chilies
Combine first 5 ingredients. Mix well and pour half into a greased 9 x 13 pan. Layer with cheese. Put remaining batter on top. Bake 30 minutes at 400 degrees.
*****From the Recipe Box:
This recipe is easily halved.
I used a 3 cheese blend and since I had no green chilies, I finely diced some green pepper. That worked out so well, I’ll probably use a full range of bell peppers in the future.
and remember: Virginia Woolf said it best: In case you ever foolishly forget, I am never not thinking of you. Big kiss, Lynn
From the Recipe Box 