Corn Pudding - Jiffy

By CorbettCook

A good Thanksgiving dinner would not be possible without a great Corn Pudding dish. Trust me, there will be no leftovers here, so make sure there is plenty for all to have seconds...thirds maybe. :)

Ingredients

• 1 (15.25-ounce) can whole kernel corn, drained
• 1 (15-ounce) can cream style corn
• 1/2 cup butter, softened
• 1 cup sour cream
• 1 (8.5-ounce) package dry cornbread mix (Jiffy)

Preparation

Step 1

Preheat oven to 350°F (175°C).

Lightly grease a 2-quart casserole dish.

In a medium sized bowl, add the whole kernel corn, cream style corn, butter, sour cream, and corn bread mix; mix well.

Pour mixture into the prepared casserole dish.

Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

For a more of a pudding like texture, add 2 more eggs and half a cup of half and half.

Tip:

Rinse the corn to reduce the "canned" taste.