My listeners and readers are the best! It shows in the recipes they share, like the corn pudding recipes here today. At our house, corn pudding is always a special treat. How about you? Is corn pudding on your holiday table? Let me know and if you have a favorite recipe to share, I sure hope you’ll be kind enough to send it to me.

Thanksgiving isn’t far away, so remember: don’t stress about having everything perfect – that won’t happen (at least it never happens in our home….). But do appreciate those who share your table, and offer up a prayer for those who aren’t.

There are 3 yummy corn pudding recipes to share: Grandma’s classic corn pudding, my friend of blessed memory, Sheri Mitchell’s family corn pudding, and a new spicy offering: poblano corn pudding!

Blessings,

Rita

GRANDMA’S CORN PUDDING

Servings: 8

Yield: 1 (2-quart) casserole

Ingredients

5 large eggs

1/3 cup butter, melted and cooled a bit

1/4 cup sugar

1/2 cup milk

4 tablespoons cornstarch

1 can whole kernel corn, drained

2 cans cream style corn

Instructions

Gather all ingredients. Preheat the oven to 375 degrees 

Spray a 2-quart casserole dish. 
Whisk eggs in bowl. 
Add milk, melted butter, sugar, and cornstarch; whisk until well combined. 
Stir in both kinds of canned corn. 
Pour into casserole. 
Bake until golden brown on top, about 1 hour. Check after 50 minutes.

SMOKY POLANO CORN PUDDING

Servings: 8

Yield: 1 1 1/2-quart casserole

Ingredients

3-4 poblano peppers

1 cup milk

½ cup heavy whipping cream

⅓ cup sugar

¼ cup flour

¼ cup butter, melted and cooled

3 large eggs

Salt to taste – 1 teaspoon is good

1 pound pkg frozen corn, thawed

1 cup shredded sharp Cheddar or Monterrey Jack cheese

Instructions

Preheat the oven to 400 degrees. Place poblano peppers on sprayed baking sheet. 
Roast until slumped and charred, about 30 minutes. Remove and let cool slightly. 

Reduce the oven temperature to 350. 
Remove stems, seeds, and charred skin from peppers; roughly chop. 
Spray 1 1/2-quart baking dish. 
Whisk milk, cream, sugar, flour, butter, eggs, and salt together. 

Stir in corn, cheese, and chopped poblanos. Pour into baking dish. 
Bake until set, slightly puffed on top, and golden around edges, 45 minutes to 1 hour. 
Tip:

If you have a gas stove, you can roast the peppers over the flame, flipping every 2 to 3 minutes, until blackened and soft.

SHERRIE MITCHELL’S FAMILY CORN PUDDING

Ingredients

1 Box Jiffy corn muffin mix

1 cup sour cream

2 eggs

1 can, 15 oz., drained corn

1 can, 14 oz., cream style corn

1/2 cup chopped onions (optional)

1 cup cheddar cheese

1 stick butter

Instructions

Preheat oven to 350.

Whip eggs first. 

Add all other ingredients and mix well. 

Pour into an 8X8″ sprayed pan. 

Bake 45-55 minutes or until toothpick inserted in center comes out clean. 

Optional: Chili peppers or Jalapenos stirred in.