Corn Pudding

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I've been making this for years.  A favorite of both my sons it is a holiday must have.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup 2% milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
  2. Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned. Yield: 8 servings.

 

Nutritional Facts

1 serving (3/4 cup) equals 435 calories, 22 g fat (12 g saturated fat), 112 mg cholesterol, 700 mg sodium, 52 g carbohydrate, 2 g fiber, 7 g protein.

Mom's Sweet and Sour Meatballs

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Everyone has the one dish that must be served at all the family gatherings.  This is mine.  It just isn't Easter or Christmas unless mom makes these for me.

2 lbs. ground beef

1 cup dry bread crumbs, Italian style

1/2 cup milk

4 tsp finely chopped onions

1 1/2 tsp salt-level

1 tsp Worcestershire sauce

2 eggs

Mix ingredients and shape into very small meatballs. Cover large cookie sheet with foil – lightly spray with oil – bake meatballs for approx 20 minutes at 350

Sauce

1 cup packed brown sugar

2 Tbs cornstarch

2 cans pineapple chunks

1/2 cup vinegar

2 Tbs soy sauce

1 or 2 green peppers, cut into 1″ chunks

1/2 cup maraschino cherry juice

12-25 cherries cut in half

Drain meatballs well, set aside, mix brown sugar and cornstarch, stir in pineapple (include syrup), vinegar and soy sauce.Heat to boil, stirring constantly – reduce heat add green peppers, cherries and cherry juice. Stir well. Add meatballs, stir well again. Remove from heat if saving for later, cool and freeze.