I know. Corn pudding has nothing to do with traffic. But I promised our beloved CBS4 viewers I would post this great recipe for Thanksgiving. Years ago, my friend Dawn found the recipe in a magazine, made it for her family, and told me about what a hit it was with everyone at the table. So I gave it a try. And she was right. It is the perfect side dish, and now is a must-have at all holiday dinners. It also reheats great when you get up in the middle of the night after sleeping off the first part of your Thanksgiving meal.
(can be doubled)
1 – 15 oz. can of creamed corn
1 – 15 oz. whole kernel corn
1 pint (16 oz.) sour cream
1 8 oz. box of Jiffy Corn Bread Mix
1 stick of butter
Mix together in large pyrex glass bowl, and bake in glass bowl at 350 degrees for approximately one hour. DON’T OVERCOOK! Be sure that it is firm on the outside, but still jiggly in the middle! At 45 minutes, check it. If it looks done, pull it. Better underdone than overdone. Enjoy!
– by Lynn Carey