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!
This one is very special and a real winner! and super easy!
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 (not drained)
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 
It sounds warm and delicious!
Can the Thanksgiving corn bread pudding be frozen once baked?
ya know I have never froze it — I usually make a day ahead or day because it holds together better— but honestly I don’t see why u can’t freeze it — LMK sorry just cannot tell you I’ve ever done it — Happy Thanksgiving 🦃🦃
thank you!
Happy Thanksgiving!