Today we celebrate the birthday of our good friend J.T. Madison. J.T. is like the older brother you never had, and we are glad he showed up! He arrived while you were in high school and charmed us with his Italian dog, his Volvo and his music skills. He took you on retreats at Covenant Harbor and Covenant Point, organized sick bands for VBS, lead the troops to Chic and taught you a few things about life and God along the way. He lulled us into a stupor with his coffee making talent. Then, he became a Dad and bewitched us with his darling daughter. As a result we are hopelessly under the Madison Family spell! Now, it is his birthday and probably the best gift I can give J.T. is my recipe for corn pudding. I know he will love it, and take care of it, and raise Lily to be a corn pudding fan! Happy Birthday J.T.! Eat it in good health!
Corn Pudding
1 can whole kernel corn
1 can cream style corn
2 pkgs, Jiffy cornbread mix
4 eggs, beaten
1 stick butter, softened
1 tsp. salt
1/2 tsp. pepper
16 oz. carton sour cream
1/2 cup sugar
Preheat oven to 325 degrees. Grease a large casserole dish. In a large bowl add the cornbread mix to the corn, mix until moistened. Add the eggs, butter, sour cream, sugar, salt and pepper. Pour into the casserole dish. Bake for 1 hour.
This is a perfect side dish for grilled turkey!
Time and temperature can be adjusted to share the oven with other foods if needed.
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