Corn, southern style

Several apologies are in order – the first being that I do not post here even half as much as I should. Second being that I have mostly posted recipes. Thirdly that I rarely include photos in my posts. Sorry!

Now folks, I realize that femmes aren’t the only people who cook. For me, however, cooking is one of my life’s most basic joys. If I can’t cook, and I can’t eat, then what the hell am I living for?

Apologies aside, I have to share with you a food that I have been eating for family holidays my entire life, and that has please my girlfriend’s tummy on many glorious occasions. It first made it for Dana about a year ago and her joyous moans signaled to me that I should make it a recurring theme in our meal planning, not just for the holidays. The ingredients are so simple and there is only one instruction: to mix. It’s vegetarian but also pretty high in fat… oh well! Northerners beware, I have a sneaking suspicion that this is Southern food. Without further adieu. I give you this family tradition. You’ll never look at a can of creamed corn the same, I swear!

Corn Pudding
1 box Jiffy Corn Muffin mix
1 (8 oz) container of Sour Cream
1 can Creamed Corn
1 can Kernel Corn, drained
1 cup of grated cheddar cheese (slightly more or less if you like…)
3 eggs

Bake at 350F for about 45 minutes. (Good cooks will set a timer check it at about 35 mins to see how close to done it is.)

The order makes no difference. But if you want instructions, you got it.

1. Preheat oven to 350F
2. Grease a large casserole dish (I usually skip the grease, you can experiment with the size of the dish, too…. I think mine’s about 11″ square?)
3. Whisk eggs just a few strokes just until beaten in a large-ish bowl, then add the corn muffin mix.
4. Add the creamed corn, drain the kernel corn and add that too.
5. Finally add the sour cream and then mix in the cheese. (For all this mixing, I just use a spatula. You can also use a fork. No stand mixer needed!)
6. Pour into the baking dish and bake in the oven until you stick a knife in it and it comes out clean and the top is a very light golden brown. Do not overcook.

This tasty treat goes great with poultry (or substitute thereof) and a green vegetable. Go back for as many seconds as you want. Don’t be intimidated by the large dish – it’s so freaking YUMMY! I can’t even show you a picture of the one we had the other day because there’s only one serving left. Also, don’t be scared by the name “pudding” – it is more like a bread pudding or a soufflé. Only tangentially related to corn casserole, as I understand it. I’ve never had corn casserole.

Feel free to share your thoughts, recipes, or memories of foods you love!

Other posts by missavarice

• Femme Community: Scattered - July 21st, 2010
• Femme in the Kitchen #1 - July 7th, 2010
• I Was Femme All Along - June 21st, 2010
• One of those lesbians - February 3rd, 2010
• They didn't even know - August 26th, 2009

Tags: family, food