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.
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
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.
I made this and it was delicious. Enjoyed by all and the kids as well. Thanks!!!
Reblogged this on Cooking with Candi and commented:
Here we go — bring on the recipes for Thanksgiving! Starting with one of the all time favorites and best recipes for Thanksgiving. Enjoy!