Recipe: Corn pudding is a rich side — or a creamy breakfast
By Gretchen McKay, Pittsburgh Post-Gazette This easy corn pudding recipe can’t replace the joy of eating a fresh cob slathered in butter and salt, but it comes close. The surprise is it’s made with two types of canned corn: the cream variety and kernel. Rich and creamy, with a soft, soufflé-like texture, corn pudding is…
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