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.
Photo by 3liz4. Used under the Creative Commons License.
After the bread pudding disappointment (does that give too much away from your TheHighCalling.org post?) I’m so glad you have discovered something people rave about!