This buttery golden corn pudding recipe will make your house smell so amazing while it’s baking, you’ll want to eat it straight out of the oven. It’s also a quick, easy, and deliciously rich side dish for Thanksgiving!
Ingredients:
1 can whole sweet corn
1 can sweet creamed corn
8 tablespoons of all purpose flour or baking mix
3 whole eggs beaten
1 teaspoon salt
1 quart whole milk
4 tablespoons melted butter
In a large bowl, lightly beat eggs and milk. Add all other ingredients and stir until nicely combined. Bake in a pre buttered baking dish at 325 degrees for 45 minutes until topping is a pretty light golden brown, Enjoy! Serves 6-8. If you try this recipe, let me know what you think and if you find it to be awesome, share it with friends and family!
It’s Harvest Time! I love this time of year because the leaves start to change making New England look absolutely stunning. I call it Pumpkin Spice Season, lol. As the days become a little longer and a lot cooler, it’s also time to start preparing for the Holidays. Today I am sharing an awesome recipe for Sweet Potato Souffle. I have made this just about every Thanksgiving for the last six years, and sometimes for Christmas. This melt in your mouth recipe has always been a hit with family and friends! You will love it too but warning, it’s very rich and yummy. Once you make this delicious dish, people will bug you to make it time and time again! This easy recipe can also be prepared the day before saving you time in the kitchen.
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Ingredients:
4 cups sweet potatoes
½ cup brown sugar
2 beaten eggs
4 tablespoons melted butter
1 teaspoon pure vanilla extract
½ cup milk
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
Sweet Potato Souffle
Boil sweet whole sweet potatoes 15-20 minutes until done or fork tender. Once potatoes have cooled, combine all ingredients into a large bowl and mix. Beat in eggs with a mixer. Spoon mixture into a baking dish and let set. Next make the topping.
Topping:
3/4 cup flour or baking mix
3 tablespoons butter softened
3/4 cup chopped pecans
½ cup brown sugar
1 package marshmallows
Into a large bowl add all of topping ingredients and combine with a fork, Mixture should begin to crumble, and once it does sprinkle topping over sweet potato souffle. Bake at 325 degrees for 30 minutes. Remove from the oven and add marshmallows on top, then place back into the oven until marshmallows are golden brown or at least 3 minutes until marshmallows are melted. Serve while still slightly warm, and enjoy! Serves 6-8. If you try this recipe, let me know what you think and if you find it to be awesome, share it with friends and family!
FALL Mason Canning JARS in Wood ANTIQUE WHITE Tray Thanksgiving Centerpiece
