Thanksgiving sides - Baked Corn Pudding - Family Traditions...

One of the things my family likes best about Thanksgiving dinner isn't the turkey but the sides.  They actually have joked many times about skipping the bird and just having a table full of side dishes.  We have many of the same ones year after year, that include 2 kinds of dressing, regular herb stuffing and a cornbread dressing, petite peas, mashed potatoes, sweet potatoes with an orange and praline topping, cranberry relish, ambrosia, and if that's not enough, baked corn pudding.
I generally only make this wonderful corn custard two or three times a year and usually only for holidays.  It's rich and yummy and a true southern delight. 

With Thanksgiving so close now I thought I would start to share some of my favorite side dish recipes in case you'd like to try them on your table. This is one that is easy to put together, throw into the oven and let it cook along with the bird.  Try it, I know you'll enjoy it.

Baked Corn Pudding

1 stick of butter – melted

1 cup of cream (have used half and half)

4 large whole eggs – beaten
1/4 cup of sugar
1/2 cup of flour
Salt and pepper to your taste (I use about a teaspoon salt)
1/4 teaspoon of cayenne pepper
2 cans of creamed corn
2 cans of corn kernels (drained)
Mix together all ingredients, adding your corn kernels last
Fold the kernels into the batter so as not to break them up.
Pour the corn mixture into a buttered baking dish (will fit a 9 x 13)
Bake at 350 degrees for 1 hour or until the custard has set and the top is golden brown.