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.

Cooking with Candi

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.

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