AUGUSTA, Ga. - It's your last chance to finalize your Thanksgiving menu before the big day, and we've got one last side dish to show you that just may end up on your Turkey Day table.

Patricia Self tells us about her creamy corn pudding recipe. Ms. Self appeared on our show last November with her delicious cranberry salad.

1/2 cup butter l onion,chopped
1/3 cup all purpose flour l teaspoon salt
1/2 teaspoon pepper 2 1/2 cups heavy cream
6 large eggs, beaten 2 cups shredded Cheddar cheese
2 lb. frozen niblet corn, thawed 1 1/2 cups crushed Ritz crackers
2 tablespoons butter

Preheat oven to 350. Lightly grease a 3 quart baking dish. In a large skillet, melt1/2 cup butter over med. heat. Add onion and cook 5 minutes, stirring frequentlly, or until tender. Stir in flour and salt and pepper; cook, stirring frequently, about 3 minutes. In a large bowl, whisk together the cream and eggs. Stir in cheese,corn and onion mixture. Spoon into prepared dish. In a small bowl, combine crackers and 2tbsp. melted butter. Sprinkle over top of casserole. Bake 1 hour and 10 min., or until a wooden pick inserted in center comes out clea n.

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