This recipe has earned a place on our Thanksgiving table every year since discovering it. It is really that good.
I always double it and I make it in a 9 x 12 glass pyrex dish, just serve it in the pyrex. You can spoon it out if you can’t cut clean squares, I almost like it better when it’s spooned out. So very easy and so very good. Enjoy! It is a winner.
My friend Audrey gave this to me many years ago, and it has become a staple on our thanksgiving table ever since. It just wouldn’t be Thanksgiving without it. It is a favorite in the Kolen household. Can be doubled easily.
Ingredients:
1/2 cup butter (unsalted) 1 stick
8 oz. sour cream (lite ok but not fat-free)
8 oz. can sweet corn (drained)
8 oz. can creamed corn
8 oz. pkg. corn muffin mix
2 eggs, lightly beaten
Directions:
Preheat oven to 350 degrees.
Melt butter, mix in beaten eggs, then add the rest of the ingredients.
Pour into glass baking dish (Pyrex is good and I spray it first.) 9 x 12 works fine, it’s not a very deep pudding.
Bake at 350 degrees for 35 minutes.
Cooking with Candi 