Today, join me over at TheHighCalling.org for a Thanksgiving post with a twist, featuring an unfortunate experience with bread pudding. Let’s just say the year I brought bread pudding to Thanksgiving, I had plenty leftover for me.

In case you are still deciding what YOU will make for your Thanksgiving dinner, my CORN pudding is always a crowd pleaser. I’ll be making two batches tomorrow for two different dinners. If you’d like to make it too, here’s the recipe.
Corn Pudding
1 can whole-kernel corn
1 stick margarine
1/4 c sugar
8 oz sour cream
1 7 1/2 oz pkg Cornbread Mix
1 can cream corn (I sometimes puree a can of whole-kernel corn instead)
2 eggs
Mix together the first 6 ingredients. Add cornbread mix. Pour into casserole dish and bake uncovered for 1 hour at 350 degrees.

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Photo by 3liz4. Used under the Creative Commons License.