Thanksgiving Corn Bread Pudding

Corn Bread Pudding out of the oven

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 just will need to cook a little longer. I cooked my double corn bread pudding for at least 45 minutes and sometimes a little longer. You’ll want to press down on the middle and make sure that it’s not too soft. If outside edges start to burn put a piece of aluminum foil over it if it’s not done. Usually another 10 – 15 minutes will work on a doubled recipe and it should look like picture. Outside edges will brown a slight bit.

*I really do think this recipe comes out best not doubled, you’d almost be best off finding a larger baking dish or using 2 9×12 dishes. You will not have the issue of it being too soft if it is in a larger baking dish or 2 9×12 baking dishes.

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 for single recipe and double recipe will probably cook for another 10 – 15 minutes. You’ll want middle to spring back to the touch and not be too mushy.

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