Lovoni's family corn pudding

I wish I could take credit for this incredibly simple recipe but I can't. My family has been making it since I can remember. It's made at every barbecue we have, every Christmas celebration and my birthday. Now living in Canada and the US, I make it also for Thanksgiving. For those that know me well enough, you'll know I rarely use canned veggies in my cooking. This is an exception. It's the perfect barbie food because it can be mixed up ahead of time, put in the oven and not thought about until the timer goes off and I don't think I've ever met anyone who doesn't like corn. I couldn't tell you have many times I've given this recipe to people or how many times I've made it. Shudder to think how many times I've eaten it. I can just eat it by itself, especially cold, but my favourite way to eat it is with grilled chicken, a loaded baked potato and steamed green beans. Be still my beating heart.

original photo before Lovoni messed with it was by Bruce Nimmer Photography

Lovoni’s family corn pudding

14 oz (398ml) can corn, drained

14 oz (398ml) can creamed corn

1/2 cup sour cream

1/3 cup cornflake crumbs

1 egg

salt and freshly ground pepper

Heat oven to 350°F (180°C). Grease a 6 baking dish.

Combine all ingredients in a bowl. Scrape into prepared dish. Bake, uncovered, in preheated oven for 45 to 50 minutes or until golden and set. Serves 4.