Never heard of it until I moved to Iowa. But my Mother in Law made it for the first Thanksgiving and I was hooked!
2 cans of creamed corn, 2 eggs beaten with a cup of milk and a sleeve of crushed saltines. She was Lutheran, by the way! LOL!
But if you want to add a little zing....add a tablespoon of grated onion...or 1/2 teaspoon of onion powder and a little black pepper. And if you really want to get adventurous, add half a cup of grated swiss cheese and a small can of green chilis.
Bake at 350 until set and slightly browned, about 35 to 40 minutes.

Never heard of it but sounds yummy! I'd add the green chiles but not the cheese.

I can vouch for this one:

Spoon Bread Casserole

(6 - 8 Servings)

• 1 pkg. "JIFFY" Corn Muffin Mix
• 1/2 cup margarine or butter, melted
• 1 can (8-3/4 oz.) whole kernel corn, drained
• 1 can (8-1/4 oz.) cream style corn
• 1 cup sour cream
• 2 eggs

Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.

Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 - 40 minutes or until center is firm.

cookebook, I'm betting that spoon bread casserole tastes great!!! a friend makes what she calls "onion shortbread" and it uses all of the ingredients you listed, plus lots of sauteed onions and shredded cheddar cheese. yum. :O)

I've made this a few times and it was a hit! Compliments of dear Jude31 who used to post here.

TEE'S CORN PUDDING
(a Southern Living recipe)

1/4 C. sugar
3 Tbsp. A.P. flour
2 tsp. baking powder
1 1/2 tsp. salt
6 large eggs
2 C. whipping cream (half-and-half works well)
1/2 C. butter, melted
6 C. fresh corn (about 12 ears)*

Combine first 4 ingredients. Whisk together eggs, whipping cream and butter. Gradually add sugar mixture, whisking until smooth. Stir in corn. Pour into a lightly greased 13 x 9 in. baking dish. Bake at 350 degrees for 45 minutes or until golden brown and set. Let stand 5 minutes.

*If using frozen corn (I always do) be sure it is totally thawed before you try to mix it into the rest of the ingredients. (Don't ask me how I know)

Try finishing it off with some fresh nutmeg.

I too can vouch for the Jiffy corn casserole

Me, too. It is so good. Don't make it very often, because it is so rich. I like to add just a bit, maybe 1/4 cup, evaporated milk to the mixture before baking it.

My favorite is similar to Elery's, Ina's. I actually thought we just went through this but it was on another cooking forum i frequent...

If a recipe uses a can or any added sugar it is not for us. I use greek yogurt instead of any ricotta. And at least a 1/3 of the fresh frozen corn i chop for its cream. Milk instead of the heavy cream. Butter is fine as my family is more savory instead of sweet.

Here are three recipes and i like the Hatch one. They grate some of the fresh corn but mine is already off the cob and frozen. Peak season fresh white corn is naturally sweet, (I have a boat load frozen), as is grocery frozen.

I smoked and roasted a box of HatchChilis from the HatchChiliStore and froze small packets. The medium spicy so lots of flavor without being killer hot.

Wish i had room for it on the Thanksgiving menu but will make Sat or Sunday following...

Corn Pudding, End-Of-Summer Showstopper

If you've never eaten corn pudding, I suggest that you do a trial run before including it in a holiday menu.

I'd never heard of it until this forum. One Thanksgiving, I made it using a Tried & True recipe from the forum. No one liked it and it ended up in the compost. I could have saved work & expense by just cooking up some frozen corn on the cob.

For the most part, my family prefers 'just veggies' without a lot of 'doctoring up', so I'm sure that that's mostly the reason why the pudding was not a hit in this household.

Good point. But DandyRandylou must have a reason to request a recipe. Even the EasternShore and NewEnglanders have their own favorites. Some more fine grind and wet pudding-like. Or a coarse grind yet still wet with chopped ingredients. A moist cornbread. A casserole style is usually a moist cornbread. (not always as some are 'spoon' bread and some slice like corn bread) Casseroles often require a 'spoon'. My grandmother, native American, made corn pone that cut like a dense refrigerated polenta using a finely ground corn flour 50/50 medium grind. Only my brother and i liked it, loved it. Mom would have tossed it but DB and i would pan fry up slices for next day breakfast with scrapple...and veggie turkey hash.

Not much different than not understanding some of the sweet offerings like the marshmallow topped sweet potato casseroles some insist on. Not at all fair criticizing as i've never had it and never in my youth, family tradition. Though do like a toasty marshmallow on a stick over a campfire...so i see the attraction. As long as the naturally sweet potato is not doctored with yet more sugars.

Like i said in another post, i would make a small/tiny ramekin of sweet potatoes with some marshmallows if a guest really had a want/need for it, and take a teaspoon taste! finally....

Wondering if my MIL still has to make that awful jello salad for my nephews this year even though they are married recently and one is a new father...She does not even like it and wishes it was no longer requested.

Yes, it will be on our table for Thanksgiving and many times I use cream cheese in it instead of the sour cream.

Sue

My family also likes the recipe that Annie posted. I like a bit of ancho chile powder sprinkled on top for a subtle hint of heat. Chopped green chile would be great in it, but my kids do not prefer the heat at this time. I generally cut back on the butter and cheddar cheese and have been known to use all milk instead of the half and half and it is still quite tasty.

I prefer a corn souffle, but then I love eggs and it sorta has the effect of fluffy thick whipped cream but not so sweet. It is just 2 cans of corn and 2 of creamed corn (or my frozen from summer corn defrosted with a dash of salt added and briefly whizzed in the food processor), 4 beaten eggs, 1/4 cup flour, 2 T sugar, 1/4 cup milk and dash of nutmeg. No cheese, cream, or chilies!!! 350F for 75 minutes. Children love it and gives them extra protein, and they say it is fun to eat.

Many thanks to one and all for sharing thoughts and recipes. Great choice here, so will try several.

i have made this one for years and i still like it a lot...

Hilda Crockett Corn Pudding

1/2 - 1 cup sugar
3 tbls cornstarch
2 eggs
1 pinch of salt
1 16 oz creamed style corn
1 13 oz can evaporated milk
butter

Preheat oven to 350F.

Lightly grease a 1 1/2 quart casserole dish.

Combine sugar and cornstarch in medium bowl. Add eggs, corn, salt and
milk and mix well. Turn into baking dish and dot generously with butter.

Bake until center is almost firm, about 1 hour.