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Combine:
1 can whole kernel corn (drained)
1 can of cream corn
1 stick of butter (melted)
1 C sour cream
1 box of cornbread mix (Mary used Jiffy Corn Bread Mix)
Pour into a greased pan or casserole dish (a cast iron skillet gives it a wonderful crust) and bake in a preheated 350-degree oven for about 45 minutes.
It’s so easy – but so delicious. And, if you want to get creative, you can add shredded cheese for richness, chopped jalapeno peppers if you’re serving it with chili, or bacon bits because, well, it’s bacon. (And we all know how Bradley feels about bacon.) Enjoy!!!
We make corn “pudding” at every holiday too. The only difference is we add Monterey Jack cheese to the recipe and call it corn soufflé. It is really good!!
I make this every year at Thanksgiving. My granddaughter Madeline (aka Mat Mat) helped me mix it up, and it’s ready to put in the oven tomorrow. We all love it!!