This has to be one of my all time favorite side dishes for Thanksgiving. It really would be great any time of year but for some reason it only gets made for Thanksgiving. It’s super easy and super delicious. 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 with a good cooking spray like Pam or Bakers Aid ) 9 x 12 works fine, it’s not a very deep pudding.
Bake at 350 degrees for 35 minutes.
Cooking with Candi 
Yum. How many servings do you think this recipe makes?
We’re having 10 people and I am making a single serving. It should be fine. It’s one of many “rich” side dishes. Very delicious though! Happy Thanksgiving and thanks for following.
How long do you suggest cooking it if double the recipe?
sorry I didn’t see this before == hope it all worked out
you just don’t want it soft in the middle when you double it so once it’s firm it’s done —