Southern Charm Found in a Pudding-Bread Combo

My Southern friend Dennis, raised on this not-quite cornbread-not-quite-pudding-not-quite spoon-bread recipe, finally got me to make his sister’s treasured version. I’m VERY glad he got this Northern friend to make it. My dinner party also thanks him!

Serve this as a starch side in your meal. It’s sweet without added sugar.

INGREDIENTS: For a Mexican version, amp up with chilies, pepper flakes, or hot sauce

• whole kernel corn – 1 (15 ounce) can, drained
• creamed corn – 1 (15 ounce) can
• dry cornbread mix – 1 (8.5 ounce) package [I used Trader Joe’s]
• sour cream – 1 cup [I used Greek-style yogurt
• salt – 1/2 tsp [or more if your canned corn is salt-free]
• pepper – 1/2 tsp
• chili flakes – 1 tsp [optional; to taste]
• bell pepper – 1/2 cup, [red]
• butter – ½ cup, melted
• eggs – 2 large, beaten

INSTRUCTIONS:

1. Preheat oven to 350º
2. Lightly grease a 9×9-inch baking dish [or any 80-sq. inch baking dish]
3. Combine all ingredients, then pour into baking dish
4. Bake about 40-45 minutes; until edges are browned in spots

Can be made ahead and reheated, and can also be frozen

Above: Served with a Mediterranean Pork Tenderloin and Charred Cabbage

Recipe adapted, original by Ruth Phillips