Corn Bread Pudding

Here is a side dish to die for – Corn Bread Pudding. It's so good, I could eat it everyday. It's super easy to make, share, pack, and re-heat. The recipe is also very versatile – try throwing in some jalapeño or pepperoni. Be adventurous!

Check out my other favorite Thanksgiving recipes:

• Sweet-and-Tart Cranberry Sauce
• Italian Sausage Stuffing
• Green Beans and Walnuts with Lemon Vinaigrette

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Corn Bread Pudding

Servings: 8

You'll need:

• 1 16oz sour cream
• 4 eggs
• 2 cans of cream corn
• 2 cans of regular corn, drained
• 2 boxes of Jiffy corn muffin mix
• 1 stick unsalted butter, melted
• 1 cup shredded cheddar cheese

Approach:

1. Preheat oven to 350°F.
2. Start with sour cream, beat in eggs, then add the cream corn and regular corn.
3. Mix in the Jiffy corn muffin mix.
4. Pour mixture into a 9x13 baking dish.
5. Pour melted butter on top of the mixture, and bake for 1 hour.
6. Spread some shredded cheddar cheese on top and bake for another 10 minutes for the cheese to melt.