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.

Chili Rubbed Pork Chops with Black Bean Pineapple Salsa and Roasted Corn

Yum yum yum! The pork chops reheated really well for lunch the next day. I was worried that the chili rub would be too spicy, but brown sugar served to mellow out the chili and make a really great flavor combo. I will definitely be making this again!!



Ingredients:

• 4 pork bone-in rib chops, about 3/4-inch thick, trimmed
• 1 tablespoon chili powder
• 1 1/2 tablespoons light brown sugar, packed
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon salt
• 2 ears of corn

Pineapple Salsa:

• Canned crushed pineapple, drained
• 1 can black beans, drained
• 1 jalapeno pepper, seeds and veins removed, finely chopped
• 1/4 red onion, finely chopped
• 1 tablespoon lime juice
• Salt, to taste

Directions: 
1. In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture. 

2. Broil pork chops on a foil lined baking sheet on high for 6 minutes on each side (or until internal temp reaches 160F)
 
3. Meanwhile in a medium pan, combine pineapple, black beans and lime juice- heat throughout. Once hot, add jalapeno, red onion, and lime juice. Season to taste with salt. 
 

4. Prepare corn by shucking and boiling for 6 minutes. Once it's cooked by boiling, turn a stove burner to medium and roast it until there are little black spots all over it. You typically will hear some popping as a good indicator that it's time to turn the corn. I was nervous to do this, but it was fun and gave the corn such a multi-dimensional flavor. Delish!