We had corn pudding last night. This is the easiest corn pudding ever, from our local library cookbook. (Another business that unlocks only one door. *cough*)
Corn Pudding, adapted from library cookbook, and Leftover Corn Pudding Cakes
2 cans creamed corn (Creamed corn is dairy free.)
1 package Jiffy corn muffin mix (They sell Jiffy at Aldi now!)
2 eggs, beaten
1/2 cup Fleischmann's unsalted margarine, melted (Only the unsalted is dairy free. Go figure.)
I melt the margarine first in a 2-quart casserole dish, then mix in the rest of the ingredients to avoid dirtying a bowl. Bake at 350 degrees for 45 minutes.
Now, here's my mother's brilliant invention. The next morning, shape the leftover pudding into little cakes and pan fry them in margarine. Serve them with warm maple syrup for breakfast. Mmmmm.