Wednesday, November 26, 2008
Recettes Secrètes: Beth's Corn Puddin'
My cousin Beth might be one of the funniest people I know. She also mans a Thanksgiving kitchen like nobody's business. The several years I've spent Thanksgiving at her brother's home up the road in Sherman Oaks have been some of my tastiest. Turkey wrapped in woven bacon is truly a scrumptious sight to behold (and taste!), not to mention candied sweet potatoes with melted See's butterscotch kisses on top...
Apparently my sister's good friend Abby has even adopted one of Beth's famous side dish recipes and makes it every year the night before Thanksgiving at my sister's home, a tradition they now refer to as "Pies, Puddin' and Wine". The puddin' refers to Beth's Corn Puddin' - what she calls "major comfort food!" And what better time of year for it?
1 box Jiffy corn muffin mix
1 beaten egg
1 stick melted butter
1 each- canned cream corn and canned kernel corn (liquid included)
8 oz sour cream
Mix all together. Pour into a lightly sprayed casserole. Bake at 400 degrees for 40 minutes. May have to cook longer if you use a deeper dish. Will be a bit soft in the middle but will set up upon cooling a bit.
P.S. I check the temp of the pudding in the middle with a knife and my finger...if it isnt really hot, I sometimes bake another 5-10 minutes.