I am making a corn pudding tonight for Thanksgiving tomorrow. I have combined the best of Ina Garten's recipe with a simpler, more classic southern version. The pudding contains eggs, cream, melted butter, corn, cornmeal, etc...due to the eggs and melted butter, can I refrigerate this liquid combination and save for baking tomorrow---or should I half-bake it this evening?
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week