Growing up, we always spent Christmas Day at my Uncle Mike and Aunt Linda’s house. Aunt Linda, aka The Kitchen Nazi, always made a delicious spread for the holiday, but one dish has always stuck out in my mind. Her corn pudding always disappeared quickly because it was rich, comforting, slightly sweet but oh so savory. I don’t know why I never thought to make this before now, but I’m so glad I finally did! The version I made isn’t exactly the same as the one from my childhood, but it sure brings back all those delectable memories.
Corn Spoon Bread (adapted from here)
What You’ll Need:
- 1 8 oz. package of fat free cream cheese, softened
- ⅓ cup sugar
- 1 cup skim milk
- ½ cup egg substitute
- 1 16 oz. bag of frozen corn, thawed
- 1 14.75 oz. can cream style corn
- 1 8.5 oz. package corn bread/muffin mix (I used Jiffy)
- 2 tablespoons margarine, melted
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- Dash pepper
What To Do:
Preheat your oven to 325°F. In a large bowl, mix together the cream cheese and the sugar until it is smooth and uniform.
Slowly drizzle in the milk and beat until smooth.
Add the Egg Beaters, margarine, nutmeg, salt, and pepper. Continue to beat until smooth.
Add the frozen corn and creamed corn; mix well.
Add the cornbread mix and stir until moistened and no clumps remain, but do not over-mix. Pour into a greased (or sprayed with Pam) casserole dish.
Bake for about 90 minutes, or until a toothpick/knife inserted into the center comes out clean.
Let stand for about 5 minutes before serving.
This was everything I remembered and was hoping for. It was creamy, gooey, slightly sweet and slightly salty, and just a perfect custardy consistency. I served this with my spicy pork chops and escarole and beans, and it complimented both foods beautifully. You can also cook this spoon bread in a slow cooker – just grease the slow cooker bowl and cook on high for 3-4 hours, or low for about 6-8. I will definitely be making this year round since it is so simple to make and is so flat out yummy!
This sounds delicious although I don't remember whole corn in Linda's recipe. Do you remember Lorrie's corn pudding? You only had it twice but OMG totally delicious. With all the fresh corn now that you can cut right off the cob it would make this any any other recipe rock! Keep those pots and pans a'rockin'n'a'rolling!
ReplyDeleteI was also thinking of using fresh corn but I was too lazy to run to the farmer's market down the road - I definitely have to make it again before the end of corn season! I don't remember Lorrie's but it's very possible that what I do remember is a combination of the two...
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