For Thanksgiving Dinner I made corn pudding. I had perused many recipes, finding none that satisfied. Some were too complicated, involving separated eggs and whipping of egg whites and hard to find ingredients. Others simply didn’t captivate my imagination. So I made it up. And didn’t take any pictures and now there’s none left.

Corn Pudding
Preheat the oven to 350F degrees
6 eggs
1 cup sour cream
2 frozen chub pack yellow creamed corn, thawed
1 medium yellow onion, diced
1 stick of butter
1 tablespoon minced garlic
(it’s Thanksgiving Dinner, fat and calories DO NOT COUNT)
1/4 cup yellow cornmeal
salt and pepper
Beat the eggs and sour cream until well combined. Add the creamed corn and mix well.
Saute’ the onion in the whole stick of butter (real please, I never use margarine). Add the garlic when the onions are translucent and cook another minute or two.
Stir it into the egg and corn mixture.
Sprinkle the cornmeal on top and stir in. Salt and pepper.
Grease well a 9×13 casserole dish.
Pour in the mixture and bake for about 45 minutes until it’s completely set and browning around the edges. Serve hot.

Now, what I did was bake it most of the way, until it was set but not brown, and did this the day before, then refrigerated it. About an hour before we ate, after the hand and turkey were finished in the oven, I put it in with the greenbean casserole (also made the day before) and let it finish browning.

It was universally pronounced delicious.
I can totally see herbing it up a bit, maybe some fresh thyme or chopped chives.