Thanksgiving Corn Bread Pudding

Here we go — bring on the recipes for Thanksgiving! Starting with one of the all time favorites and best recipes for Thanksgiving. Enjoy!

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.


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.

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2 responses to “Thanksgiving Corn Bread Pudding

  1. My fave!

    Sent from my iPhone


  2. I’m just about to make some of this–I noticed that a lot of recipes for this are pretty much the same, but they vary in the amount of eggs used, or no eggs. I thought I would try 2 or 3 eggs!

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