Corn pudding

This makes a nice side dish for turkey, ham, roast pork, etc. It’s also one of those rare vegetable dishes that almost all kids like.

1 can whole kernel corn, preferably Niblets, drained
1 can creamed corn
4 large eggs
2 TB sugar (optional, if you want a slightly sweet pudding)
1/4c minced chives
1/2c diced red bell pepper
3/4c dry breadcrumbs
1 tsp salt
Black pepper

Saute the red pepper in a little butter until partially cooked, 2 minutes perhaps. Let cool

Whisk the eggs with the salt and pepper to taste. Reserve 1/4c breadcrumbs and stir all remaining ingredients into the eggs. Turn into a greased 2 quart casserole and sprinkle the remaining crumbs on top. Let sit for 5-10 minutes to allow the breadcrumbs to get moist. Bake uncovered at 350f for about 30 minutes or until the center is firm and the top is lightly browned.

Explore posts in the same categories: Sides, Vegetarian