It’s almost Thanksgiving and everyone is making their Thanksgiving dishes. I’m always in charge of Green Bean Casserole, but one of my favorite dishes is corn pudding. Just like any dish…there’s about a thousand and one ways to make corn pudding. This dish is kind of like if corn pudding and corn bread had a baby and I love it! I love this recipe, it’s so easy to make. I’ve made it a ton of times and I think it is delicious. I’ve taken it to family gatherings a few times! So, if you have a Thanksgaming gathering with your friends around this Thanksgiving holiday…or any gathering this Holiday season, you should try this as the dish you bring! It’s easy to make and it really is tasty! -Jondi

Print Recipe

Corn Bread Casserole

Course

Side Dish

Servings

Ingredients

• 1 pkg Jiffy Corn Muffin Mix
• 1/2 cup margarine or butter melted
• 1 can whole kernel corn drained
• 1 can cream style corn
• 1 cup sour cream
• 2 large eggs

Course Side Dish Servings Ingredients 1 pkg Jiffy Corn Muffin Mix 1/2 cup margarine or butter melted 1 can whole kernel corn drained 1 can cream style corn 1 cup sour cream 2 large eggs

Instructions

1. Preheat oven to 375°F.
2. Grease a 1-1/2 quart casserole dish.
3. Pour margarine or butter and corn into dish.
4. Blend in sour cream.
5. In separate bowl, beat eggs and stir into casserole.
6. Add muffin mix.
7. Blend thoroughly.
8. Bake 35 - 40 minutes or until center is firm.