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.
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
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.