Thanksgiving recipe, big hit, wanted to share

[dogs4life]

In-laws made Thanksgiving dinner this year and one recipe was an overwhelming hit. So I looked up the recipe and Yikes....calories galore! I should have known

Corn Pudding

From Good Housekeeping

1 can(s) (14.75-ounce) cream-style corn
3 cup(s) (from about 6 ears) fresh corn kernels or 1 bag (16 ounces) frozen corn
1 container(s) (16-ounce) sour cream
3/4 cup(s) cornmeal
3 large eggs, separated
Salt and coarsely ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease 13" by 9" glass or ceramic baking dish; set aside.
2. In large bowl, combine cream-style corn, fresh or frozen corn kernels, sour cream, cornmeal, egg yolks, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
3. In small bowl, with mixer on high speed, beat egg whites until stiff peaks form. Fold whites into corn mixture; pour into prepared baking dish.
4. Bake pudding 45 minutes or until edges are set and center jiggles slightly. Let pudding stand on wire rack 10 minutes to set before serving.

[calgal]

I use the Jiffy corn muffin mix instead of regular cornmeal. It has a much better flavor for the corn pudding. Glad you had a great Thanksgiving. I don't count calories during the holidays because I want to enjoy all the wonderful foods.