CORN PUDDING

In my first recipe for meatloaf several days ago, I referred to corn pudding and asparagus as good accompaniments to the main course. So it's logical (and practical) that those recipes should follow.

This recipe came from our national sales manager when I worked at Larsen. She brought it to a Christmas party and it was gone long before whatever it was that I contributed to the evening. (Mine couldn't have been very good; I can't even remember what it was.) So I begged the recipe from her.

I have several recipes for corn pudding, including one from Vanity Fair and featured at a party in Palm Beach, but none is better, or easier to make, that Ellie's, which is always a hit. If you want to feed an army, don't  be afraid to double the recipe. Just because it's easy doesn't mean it isn't spectacular. You can feel confident serving this to your most discerning guests.

ELLIE'S CORN PUDDING

serves 8-10

2 cans creamed corn, with juice from can

1 can niblets corn, drained of liquid

1 16-oz. container of low fat sour cream

1 stick of unsalted buttter or margarine, melted and cooled

4 eggs

2 boxes of Jiffy brand cornbread mix

1. Preheat oven to 350.

2. Beat the eggs and then mix all ingredients together in a large bowl.

3. Put the pudding in a 9" x 13" pan or glass casserole dish and bake for 45 minute to an hour.

Next will come my recipe for asparagus with ginger dressing. Stay tuned.