Corn Pudding

Yet another great make-ahead for Thanksgiving. This reheats beautifully in the oven on day 2 in half of the original baking time. It comes together so quickly and is yummy yummy!

Ingredients:

• 1 can of sweet corn
• 1 can of creamed sweet corn
• 1/2 c whipped cream
• 1/4 c corn meal
• 1/4 c sugar
• 1 egg
• 1 t baking powder
• 1 t salt
• 1 t pepper

Directions:
1. Preheat the oven to 350 F.  Combine dry ingredients in a small bowl. Combine corn and a beaten egg in a larger bowl then add dry ingredients. Fold in whipped cream.

2. Transfer contents of mixing bowl to a greased 8x8 baking dish. Sprinkle casserole with corn meal lightly.

3. Bake at 350 for 45 minutes or until golden brown around the edges.