Corn is in season and the prices at the East Tennessee farmer’s markets are budget friendly. Corn on the cob usually reminds folks of summers gone by when the days were long, the air was heavy with honeysuckle and wild rose and the garden was filled with majestic corn stalks bursting with sweet corn on the cob. A true southern staple, this versatile vegetable was used in a seemingly endless variety of regional dishes and was almost always included at any barbecue or cookout in some form or fashion.
Church homecomings, usually held sometime during summer, almost always included “dinner on the grounds” and corn pudding in its many varied forms was sure to make an appearance at the table. A true southern comfort dish usually combining fresh corn, cream of some sort, cornbread and a variety of seasonings this pudding could be made savory or sweet.
This recipe is a bit non traditional as cream cheese is used instead of sweet or sour cream and is readily made with fresh or canned corn.
For a modern twist add some sweet basil and a bit of poached boneless chicken breast or sweet Italian sausage to create a tasty comfort dish with a twist.
Southern Corn Pudding
- 1 package Jiffy corn muffin mix
- ¼ to ½ brown sugar (depending on taste preference)
- 3 cups fresh corn cut from the cob or 2 cans corn kernels
- 1 block lite cream cheese (softened to room temperature)
- 3 eggs well beaten (room temperature)
- ¼ cup butter (very soft)
Preheat oven to 350 degrees and oil a casserole dish.
Combine all ingredients in a large bowl making sure to completely mix ingredients but do not break up corn kernels.
Pour into prepared casserole dish.
Bake 35 to 45 minutes making sure not to over bake.
If casserole begins to brown too quickly around edges, simply cover edges with tin foil and lower oven heat 25 degrees.
Variations are only limited by your imagination. Sharp cheddar cheese, onion, bell peppers, basil, sweet or hot Italian sausage, poached boneless chicken breast or anything you can imagine.
Cheers!
Beth
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