Corn Pudding is beloved throughout my family. I grew up eating my mom’s corn pudding for every holiday and plenty of Sunday dinners in between.
My siblings and I have been known to sneak the leftover corn casserole out of my mom’s house and I’ll even admit to “accidentally” bringing home my sister’s share of the leftovers (along with mine) once upon a time.
Corn pudding is a nostalgic dish for me, for sure, as perhaps it is for you. But if you’ve never tried it before, or if it’s been a few years, I know you’ll be as pleased with this side dish as I am.
Corn Pudding
Corn pudding is especially popular in the American south. It’s become widely eaten all over the United States not only because it’s delicious but because of how easy and inexpensive it (or “puddin’ corn” as it’s sometimes called in the south) is to make!
This is not a pudding in the dessert sense, although it is sweet. Corn pudding is more like a cross between a savory custard and a dish of warm creamed corn.
My favorite way to serve corn pudding is with turkey, chicken, or ham, along with green beans, and boiled baby potatoes.
Corn Pudding Casserole
My mom’s classic recipe includes a box of cornbread mix, as does just about every other corn casserole recipe I’ve seen. I started playing with the recipe, determined to come up with a version that didn’t require that boxed mix.
Jiffy Corn Pudding Casserole
This simple side dish is rich, creamy, sweet corn deliciousness that is unforgettable. My kids begged for seconds and would have happily eaten even more.
Even though I didn’t reach for the prepackaged box of Jiffy cornbread mix, this corn pudding tasted just as good as my mom’s. In fact, to be honest, I think it tastes even better.
If you haven’t tasted it before, you might be cringing at the thought of combining corn with anything and then calling it pudding, but I’m telling you that it works. Not one person I have ever served this to has failed to love it.
Tonight was “see-what-you-can-make-for-dinner-with-whatever-is-in-the-fridge” and this brown butter spaghetti squash recipe was the result. It is seriously one of my absolute must-haves for fall! Buttery squash with a hint of nuttiness from the pine nuts and savory goodness from the squash, gosh it’s good!
You could easily substitute any veggies or meat that you like-or leave the meat out for a vegetarian meal.
When I was younger one of my friends decided to be a vegetarian. I was shocked! I grew up in a meat and potatoes home. My mother was from Idaho and my father from Oregon so we ate meat with every single dinner. That was the farm way. It was not however her way. I didn’t understand what a vegetarian was really other then you didn’t eat meat. That was enough to stop my inquiries as who could possibly eat dinner without meat? I don’t think it was a nutritious decision at all either.
As soon as she went vegetarian she also went overboard on the candy. No joke. She wouldn’t eat meat so she ate quite the plethora of candy instead. Whaaaaa? I think she missed the boat there a bit, but I’m quite certain she is back to meat eating. And even if she wasn’t, I’ve personally discovered that eating vegetarian for a few meals a week is actually quite awesome. Our bodies actually love the whole “meat sparingly” concept. Fancy that. 😉 We have several plant based and vegetarian recipes on the blog now, and they are some of my favorites!
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I love the crisp autumn air, the leaves changing colors on the trees, the pumpkin spice everything and most of all, these apple cider donut muffins!
These apple cider muffins are one of our favorite healthy breakfast options. They have the perfect amount of sweet from the cider and brown sugar and the sour cream helps keep them extra tender and moist.
Does your family have any fall traditions? I’m not sure if it’s like this everywhere else, but when fall rolls around here in Utah, all sorts of pumpkin patches pop up with corn mazes and fun activities for families. One of our favorite places is down in a little town called Santaquin at Rowley’s Red Barn. It is the cutest farm with a red barn where you can buy ice cream, fall produce, the best apple cider on earth AND the most outrageously delicious apple cider donuts. I don’t know what they put in those donuts, but they are dangerous!
These apple cider donut muffins are those donuts but in muffin form because, let’s be honest, muffins are just easier than donuts! Everyone has a muffin tin but not everyone has a donut pan. It’s time to make these donut muffins a new fall tradition in your family!
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Welcome to the weekend, friends! I’ve had a great time catching up with family and friends in Phoenix for the past few days, but I have to admit that the jeans, boots, and jackets in the closet at home are calling my name again. Bring on the fall weather, please! I can hardly wait to be back in Ohio. (Fingers crossed for no travel delays today!)
ON THE BLOG this week: Strawberry Banana Smoothies are simple, easy, and refreshing as a snack or even a meal all on their own. This smoothie is delicious with only four ingredients!
I’m not exaggerating when I say this Peanut Butter Fudge is one of the best fudges I’ve ever tasted. Rich, creamy, over-the-top fudge that is so easy to make, you might laugh.
While we’re on a peanut butter loving roll here, Peanut Butter Ice Cream tastes like the inside of a peanut butter cup, transformed into cold and creamy homemade ice cream.
Tender green beans, baby potatoes, smoky bacon, and sweet onions are perfectly combined in this irresistibly classic southern side dish.
Walnut Cookies are tender buttery sweet cookies with a center of chewy brown sugar, walnut, and sour cream filling. Not a fan of walnuts? Try them with pecans. However you make them, these cookies are likely to be a new holiday favorite.
What I’m CRAVING: My friend Sue’s banana oat bread with a warm maple walnut glaze caught my eye last week and I can’t stop thinking about it. I definitely need to make it this fall.
My FAVORITE THING this week is this cozy heated throw blanket. As the days start cooling off, this is a great way to stay warm and cozy without heating up the whole house. I ordered another one as a gift for a friend this week and was thrilled to see that a few of the colors are on sale for 40% off.
What we’re READING: Brain on Fire: My Month of Madness by Susannah Cahalan. After asking on Facebook for a few new book recommendations, several of you suggested I read this one. As soon as it was available from my library, I inhaled it.
This is the true story of a 24-year-old woman who woke up strapped to the bed in a hospital room, unable to control her movements or even speak, with no memory of
Walnut Cookies are tender buttery sweet cookies with a center of chewy brown sugar, walnut, and sour cream filling.
Walnut Frosties
I have no idea where the name Walnut Frosties originated, but my friend Margaret shared a batch of these cookies with us a while back, and with the very first bite, I asked her if she’d pretty please share the recipe with me.
She was kind enough to do so and now I’m willing to bet that you’re going to love these Walnut Frosties every bit as much as we do!
The cookie is a brown sugar drop type of cookie. The brown sugar and butter combination makes for the perfect cookie base for the nutty filling.
The filling combination of walnuts, sour cream, and brown sugar bakes up into a sweet Brulee-like crust on top of the buttery cookie.
To achieve the perfectly filled cookie use your thumb or the back of a melon baller to create a circular indent in the cookie. Then fill the cookie with the walnut filling. Don’t be afraid to overfill just a bit as it will bake down and fill the indentation nicely.
If your cookies spread too much while baking chances are your butter was too soft when you started. If the dough seems too soft to me I like to bake a test pan with 2-3 cookies on it first to see how much they spread. Refrigerate the dough for 30 minutes or so to firm it up if it spreads too much.
My friend shared that traditionally they make these at Christmas. She had no clue why, it was just what they do. However as delicious as they are I am making them year around!
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