Every Friday leading up to Thanksgiving, I’m posting a new side dish recipe. If you’d like to see my recipe for what I consider the BEST way to make turkey, click here.
Thanksgiving isn’t Thanksgiving to me unless I’ve got corn pudding on my plate.
If someone made me choose between turkey and corn pudding, I’d kiss that bird goodbye.
Ever since I was little, corn pudding has always been synonymous with turkey day and I wouldn’t have it any other way.
It’s so synonymous that even though it’s EVERYONE’S favorite side, nobody makes it except for on Thanksgiving day. That’s 364 days without this buttery, creamy good stuff.
We’re weird but it also means the pan of corn pudding is coveted, treasured, and even hoarded.
Our family spends Thanksgiving together at our lodge in Northern Wisconsin and because this pudding becomes our familial currency after the big meal, people (myself included) have been known to discreetly wrap up our own portions and hide them in the fridge.
Woe to the person who used clear plastic wrap and discovered their stash had long since been eaten. Amateur.
I get better and more creative each year in my corn pudding stealth skills and luckily haven’t lost a square yet.