Corn pudding is a staple on holiday tables in the South. This creamy and delicious recipe did not disappoint. Some versions ...

Before Thanksgiving guests arrive, a warm casserole can make the kitchen feel ready for the holiday. These 21 recipes range ...

Tee’s pudding is beloved by her family and famous across the South.

Corn pudding is a creamy, slightly sweet casserole, made with canned corn, sour cream and butter, with a consistency of thick ...

“The Favorite Recipes of the Virginias” is a collection of recipes that has a more-than-abbreviated history of cooking in both Virginia and West Virginia that serves as its introduction. The recipes ...

Mouth-wateringly delicious, healthy, and simple. Just what we all need these days! Use sweet corn at its peak for the ultimate flavor. Preheat oven to 350°F. Grate corn over a bowl. (It will look ...

Contributor Stephanie Burt has shelves of community cookbooks, those spiral bound snapshots of the collected recipes from a church group, Junior League or another social organization. They hold a lot ...

Adapted from a recipe in the December, 2002, Bon Appetit, this can be made with store bought corn bread or with cheddar-buttermilk corn bread, the recipe for which is below. The original calls for ...

Danielle Stallworth is the keeper of the flame. Her grandmother's recipes, along with the family matriarch's tips and advice for turning a dish into a treasure, live in her head. "In my family, my ...

Our trip through southern cooking continues with a recipe from Betsy Blackley. She writes... "This is an old family recipe - truly southern. Delicious side dish. We usually have fried chicken, ...

CLEVELAND, Ohio (WJW) — Country chef Lee Ann Miller shares a family recipe for Corn Pudding that is a perfect side dish for Thanksgiving. Lee Ann says this is one of her family’s favorite recipes and ...

Southern-style corn pudding is so delectable, it may be a challenge to eat just a single portion. It’s easy to prepare, boasting only four ingredients plus salt and pepper. I make it in a 1 1/2-quart ...