Our family isn't at that stage in life where we host Thanksgiving. We usually go to one parents house or the other. I do however get to take a few things each year. My husband insisted that I make the pumpkin pie from scratch, which is taboo because it's kind of his mom's thing. So he made one himself. Of course, I couldn't just let him do it without making it fancy. More on that in a minute. The hubs also requested that I make this corn pudding. It is so easy, because you can do it in the microwave. The original recipe came from Taste of Home, but I have tweaked it a little bit.
4 eggs
2 cans (14.75 oz each) cream corn
1 C buttermilk (original recipe calls for evaporated milk)
1/4 C all purpose flour
2 T sugar
2 T butter, melted
1/2 t salt
1/4 t pepper
Dash Paprika
In an ungreased 2 qt microwave-safe dish, beat eggs. Stir in corn, milk, flour, sugar, butter, salt and pepper. Cover and microwave on high for 9 minutes, stirring every three minutes.
Uncover, sprinkle with paprika. Microwave for 15 minutes longer or until a knife inserted near center comes out clean.
Yield: 7 servings
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