Thanksgiving Prep

We are just one week away from kicking off the holiday season! Here is one of my favorites for yearlong cooking, and it’s great for all winter long! The perfect and last-minute and easy to throw together Thanksgiving side dish. 

Linda’s Corn Pudding 

Yields 10 servings 

1 15.25 oz can whole kernel corn 

1 14.75 oz can cream style corn 

2 jumbo eggs

8 oz sour cream 

1 stick unsalted butter 

1 8.5 oz box Jiffy corn muffin mix 

• Preheat oven to 350 degrees. Prepare a 11x7 baking dish by greasing with butter. 

• In a glass measuring cup, cut butter into tablespoons and microwave for 30 seconds to melt. Set aside. 

• In a large mixing bowl, whisk together eggs and then mix together all ingredients until combined. 

• Pour batter into prepared dish and bake for 45 minutes. Serve hot out of the oven.

Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the microwave.