My friend Audrey gave this recipe 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 our family. Can be doubled easily, just make sure your baking dish is large enough.
Enjoy!
Ingredients:
1/2 cup butter (unsalted) 1 stick
1 8 oz. sour cream (lite is OK but not fat-free)
1 8 oz. can sweet corn (drained)
1 8 oz. can creamed corn
1 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 
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Hi! Can this be made ahead of time and frozen? If so- what’s the best way to do that please. Also- if we double the recipe should we move to a larger pan? Thank you!!
I have never froze it but I think it would be fine and yes you need a large pan to double
Thank you! Fingers crossed!! I’ll let ya know!! Just pulled karyn’s cranberry apple crisp out of the oven to freeze! Thanks for all of your great recipes!!
You are very welcome and btw the corn bread is not very thick maybe1 1/2” thick that’s why you want a larger pan — good luck 👍🏻