I like to always be thinking about what my Top 10 favorite foods are. I never write them down and the list seems to be consistently in progress and rotating. I am not sure what the fun of a Top 10 is when it is never really a secure list of 10. But, I frequently pass time considering it. When I taste something new that is memorable, I determine whether or not it would make it to my list and what item may have just fallen off the back end of my faves.

This recipe is my favorite of all the Corn Pudding recipes I have tried. For some time it has been secure on my Top 10 list. I suppose it is the midwest girl in me that keeps a place in my heart (and palate) for all things corn.The recipe is easy and it makes a perfect side dish for beef. It is quite heavy and a bit sweet, a better winter dish and especially wonderful if you took the time to freeze some fresh corn. For the sake of ease, I make one large casserole dish but for a fancier occasion, I have considered trying muffin tins full that could be turned out all brown and pretty next to some thinly sliced beef tenderloin.

Hope you enjoy this member of my Top 10. What foods are secure on your Top 10 Favorite Foods list?

Corn Pudding a la Colette

1 8 oz. package Jiffy Corn Muffin Mix
1 16 oz. can drained regular corn
1 16 oz. can creamed corn
1 cup sour cream (low fat works fine)
2 lightly beaten eggs
1/4 cup melted butter


Preheat oven to 375 degrees. Grease a casserole dish. Combine all ingredients in a mixing bowl. Pour into casserole dish and bake for about 35 minutes or until center is set and not jiggly and edges are brown.