It’s not really called “corn pone.” But if it’s true that being given a nickname is a sign of affection, Golden Corn Bake is one of the best-loved dishes on our table for holiday dinners.
1 can (15 oz.) whole kernel
corn, drained
1 box (8.5 oz.) corn muffin
mix
1 cup butter, melted
1 tablespoon sugar
2 eggs
1 cup sour cream
1 Preheat oven to 450
degrees.
2 Grease a glass casserole
dish.
3 Mix all ingredients and
pour into dish.
4 Bake uncovered for
40 minutes.
5 Allow to set before
serving.
I first tasted it at a company potluck holiday lunch. There were probably two dozen dishes, and a lot of them were good. But the corn bake was fabulous — so moist and rich, a little crumbly, not too sweet — in short, heavenly. Phil Potempa, a coworker, had brought it and he gladly shared the recipe.
This story first appeared in the Chronicle’s annual Holiday Guide, part of the Dec. 1 print edition.