Indiana Corn Pudding, let’s say it again just for fun and yumminess. Indiana Corn Pudding and a Harvest Dinner, together! Sweet perfection.
For the second year in a row we have had the honor of hosting a Harvest Dinner put on by Indiana Soybean Association with a group of amazing women that includes the Lt.Govornor of Indiana, Sue Ellsperman. That’s right, the Lt. Gov. comes to my house for supper!
It’s a great evening of focusing on Indiana agriculture with executive stakeholders from across the state of Indiana. This group of women gather on a regular basis to discuss the challenges of the day, to examine how their industries and agriculture intersect, and to share the stories as women in leadership roles. And bringing as many together as possible for a Harvest Dinner on a farm is a great way to highlight the year!
I feel truly blessed to share our farm and my passion for agriculture with these amazing ladies!
Have you met my friend Katie over at Fancy in the Country? You need to…..she can pull off an event like nobody’s business! I get the house cleaned up and the yard mowed, pull in some equipment for decor, shine the family up and then Katie enters with her magic. Katie throws one heck of an event completely perfect with amazing lighting, perfect flowers, a perfect guest list and food you can’t get enough of from Thomas Caterers.
Did I mention the food? This year on the menu was the most amazing corn casserole ever- they call it Indiana Corn Pudding, it makes me swoon! And Katie, well Katie moved mountains and worked miracles to get me the recipe and now I am sharing it with you!
There are literally tons of corn casserole recipes out there floating in the inter web but this one, this is the one you want………I think it’s the maple syrup!!
They baked theirs for this evening in these perfect individual ramekins! Just be sure to adjust your baking time to match the size of your baking choice-when the knife comes out clean is a good call they are perfect!
Indiana Corn Pudding
- 1 can creamed corn
- 1 can whole corn drained or equivalent amount of fresh off the cob & blanched corn
- 1 pkg Jiffy Corn Muffin Mix
- 1 c. sour cream
- 3 eggs-beaten
- 8 TBS butter-melted
- 4 TBS mayonaise
- 2 TBS maple syrup
- Combine all ingredients and pour into a 2 quart casserole dish that has been sprayed with non-stick oil.
- Bake at 350 degrees for 40-45 minutes or until knife inserted in center comes out clean.
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…