Off topic: Corn Pudding is AWESOME.

I made corn pudding last night. Oh man. Amazing. It’s, as you’d expect, somewhere between cornbread and pudding, and it would go well with many different dishes both sweet and savory. It’s super-easy, too — one of those “throw it all in a pan and bake” recipes. You end up with a ton of the stuff (original recipe I started with claims 12 servings), so it’s nice and shareable. And frying up a leftover slice in a pan for breakfast? So good.

Ingredients:

• 1 can corn, drained and rinsed
• 1 can cream style corn
• 1 (8.5 ounce) package dry cornbread mix (I used Jiffy — if you don’t have mix here’s a substitute)
• 1/2 cup milk
• 2 eggs
• 1 cup sour cream
• 1/2 cup butter, softened

Instructions:
Mix everything together. Pour into a big greased casserole dish. Bake 45 minutes at 350 degrees. That’s it. Don’t expect it to turn golden brown… my batch came out a very pale yellow but was definitely baked through.