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?

• Posted by: Nannette
• November 24, 2010

• 17688 views
• 2 Comments

• Pudding
• Thanksgiving
• prep in advance
• baking techniques