This year, as the pandemic continues to ravage the population of the world, we here in the United States have also suffered losses, added stress and much upheaval of our daily lives.
Last year I wanted to deliver meals here in Teller County, but was unable to do so.
This year I am so very thankful to have my youngest son, my husband, and two friends to share a meal on Thursday Nov. 25 at our humble little home here in the beautiful Rocky Mountains of Colorado.
Below is a recipe my husband prepared for the first time a few weeks ago, and my son and I have practically demanded that he prepare this for our dinner on Thanksgiving. It is popular in various versions throughout the United States.
My son asked for a 9”x13” version of it and I said, “No, 9 feet by 13 feet!” We got a chuckle out of that.
So here’s a recipe for Corn Pudding, which my husband remembers as “Scalloped Corn” and a friend of mine from the East Coast recalls as a sweet version with a little brown sugar and crunchy on top.
Corn Pudding 6 servings
At this time of year here in Colorado, frozen loose corn kernels, thawed out before adding to the recipe works very well. A blender makes this super easy.
3 tablespoons melted butter
2 tablespoons minced onion (sautéed)
1 tablespoon sugar
1 tablespoon all-purpose flour
1 teaspoon salt
1 and 1/3 cups milk
2 cups corn kernels
- Grease an ovenproof casserole dish and set oven to 350 degrees.
- Place eggs in blender container and blend for 30 seconds at low speed.
- Add melted butter, sautéed onion, sugar, flour and salt then blend for 20 seconds at low speed.
- Add the milk and corn and blend for 20 seconds at low speed.
- Pour mixture into prepared casserole dish and bake for 1 hour and 10 minutes or until set.