Corn Pudding:
1 bag frozen corn
1 can creamed corn
3 Tbsp. butter
salt
pepper
Seriously, that's it.
In a large bowl, mix together the frozen and canned corn (do not drain the canned corn). Spread out the corn into a well-greased baking pan. The thinner you can get it, the better, because more of it will get browned and extra tasty.
Chop up the butter into small pieces, and place on top.
(almost 2 hours. It seems like it takes forever, but it's worth it, I swear!)
So, I tried them at a higher temperature today, as a test (and to speed them up)-- it worked! You can bake this at 400* for about 30 minutes, for the same results!
ReplyDelete