The first Thanksgiving I made this corn pudding for my father-in-law (who was always a picky eater), he went crazy! It soon became a tradition, and now that he’s gone, it’s always mentioned as one of his favorites.
Prep Time::5 mins
Cook Time::30 mins
Total Time::35 mins
Servings::6
Yield::1 2-quart casserole
Ingredients
1/2 cup butter, cut into pieces
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package cornbread mix
1 (8 ounce) container sour cream (Optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C ). Put butter into a 2-quart casserole dish and place into the oven to melt while preheating.
When butter melts, remove the casserole dish from the oven. Mix both types of corn, cornbread mix, and sour cream into melted butter until well combined.
Bake in the preheated oven for about 30 minutes.
Molly