From The Recipe Box
We're doing Thanksgiving at my house this year for G's family. At last count there are about 16 guests (including the children) who are slated to come over. Possibly (probably) a couple more will be invited also.
I'm getting a 25 pound turkey from work so I've got that covered, but I'm thinking it would make it a little easier if we get everybody to bring a little something.
G's planning on making his world-famous turnips.
Before I met him I had never had a turnip before, but they're actually pretty good.
My contribution will be the corn puddin'. (Yes, I left the "g" off on purpose. It's "puddin'", not "pudding")
This recipe is easy to prepare, makes a great side dish for almost any meal, and would make a wonderful dish to bring over if you're invited to Thanksgiving somewhere and would like to bring something.
Try it, you'll like it!
1 15- to 17-ounce can whole kernel corn, undrained
1 15-ounce can creamed corn
1 8 1/2-ounce box corn muffin mix
1 cup sour cream
1 egg, beaten
Preheat oven to 350. In a medium-sized bowl combine all the ingredients; mix well.
Pour into a 1 1/2 quart casserole dish that has been coated with nonstick vegetable spray. (I use butter-flavor Pam)
Bake for 60 to 65 minutes or until the center is set. Allow to cool for 15 minutes before serving.
Makes 8 servings.