I’m working on my grocery shopping list for Easter Dinner on Sunday and thought I’d share two of my favorite Easter Dinner recipes. I always prep these before heading to church and leave them on time bake in the oven so I have very little work to do when I get home!
I’ve been making these for years and they’re always winners!
Corn Pudding
Cook time: 50 minutes Oven Temp: 350 Servings: 8-10
1/3 cup sugar
3 Tbsp. flour
2 tsp. baking powder
2 tsp. salt
1 tsp. cumin
2 cups whipping cream
½ cup butter, melted
6 extra large eggs, beaten
2 pkg. frozen golden sweet corn
- Mix the sugar, flour, baking powder, salt and cumin together. Combine the cream and butter in a bowl and stir until blended. Stir in the eggs. Add the sugar mixture gradually, stirring constantly until combined. Stir in the corn. Pour into a buttered 9 X 13 inch or 2qt baking dish. Bake at 350 for 45 to 50 minutes or until the center is firm and the top is golden brown. Let stand for 15 minutes before serving.
Sweet Potato Casserole
Oven temp:350 Cook time:45min
1 C sugar
2 eggs
1 stick butter (softened)
1 tsp vanilla
1 can sweet potatoes – drained
Topping
1/3 C melted butter
1/3 C flour
1 C brown sugar
1 Tbsp cinnamon
- Whip ingredients until fluffy.
- Combine topping ingredients and sprinkle over top
- Bake at 350 for 45 minutes