Either of these makes a nice side dish for turkey, ham, roast pork, etc. It's also one of those rare vegetable dishes that almost all kids like.

First Way

1 can whole kernel corn, preferably Niblets, drained 1 can creamed corn 4 large eggs 2 TB sugar (optional, if you want a slightly sweet pudding) 1/4 c minced chives 1/2 c diced red bell pepper 3/4 c dry breadcrumbs 1 tsp salt Black pepper

Saute the red pepper in a little butter until partially cooked, 2 minutes perhaps. Let cool

Whisk the eggs with the salt and pepper to taste. Reserve 1/4c breadcrumbs and stir all remaining ingredients into the eggs. Turn into a greased 2 quart casserole and sprinkle the remaining crumbs on top. Let sit for 5-10 minutes to allow the breadcrumbs to get moist. Bake uncovered at 350f for about 30 minutes or until the center is firm and the top is lightly browned.

Second way

1 can whole kernel corn, not drained 1 can creamed corn 2 large eggs 1 box Jiffy corn muffin mix 1 stick butter 8 oz sour cream

Melt the butter in a 2 quart casserole pan over low heat. Meanwhile mix all remaining ingredients in a bowl. Add the mix to the casserole dish and mix well. Bake at 350 for about 50 minutes.