Growing up my Mom and I always made her sister, Cari’s corn pudding recipe for big dinners like Thanksgiving and Christmas. It’s very delicious, easy to make, it’s got a cheap ingredient list and it’s VERY filling.
In a mixing bowl combine 2 cans whole kernel sweet corn, 2 cans creamed corn, 8oz of sour cream, 1 box of Jiffy Cornbread mix and one stick melted butter. Once smoothed out aside from the corn kernels, pour into a greased 9×11 baking pan or whatever equivalent you have in your kitchen. Top it off with shredded cheddar completely while your oven preheats to 350*F, leave it in for 40 minutes or until center is firm.
Pull it out let it sit and cool and cut into squares to enjoy. I unfortunately don’t have a good photo of the corn pudding itself so I put up a picture of a lovely table in Cancun for you to enjoy the meal on. Should I come across a new great clear photo of it I’ll post it here so keep an eye out. Until then, happy cooking y’all.
Grey2Bay 