Cornbread Pudding

A few weeks ago Quaker (where I work) had their annual Chili-Mac-Cornbread cook-off.  Unfortunately this is the second year I haven’t been able to participate.  I had originally entered this year, but it was being held the Friday I was heading out of town for Tamara’s Baby shower, and didn't have enough hands to carry everything while navigating to work on public transportation.   All I kept seeing was me losing my balance on the bus and the pan of cornbread pudding being flung all over innocent bystanders.  Thus I accepted my role as taster/judger, which isn't a bad gig!  There were so many amazing entries (even a chili that tasted like buffalo chicken dip – won most creative chili and I am trying to get my hands on the recipe).  The one I am sharing with you today will be a great addition to your Thanksgiving menu.  It was made by my co-worker, Katie Ciepierski and she passed along her recipe to share.  I have seen many variations of this recipe online.  If you want it creamier, decrease the amount of Jiffy corn bread mix and increase the amount of corn to your liking!

Ingredients

1 can whole kernel corn, drained

1 can cream corn

1 stick butter

1 (8 oz.) pkg. sour cream

1 box Jiffy corn bread mix

1 egg

Directions

Melt butter in dish. Put in corn, cream corn, and egg. Mix together well. Sprinkle corn bread mix over corn and stir all together. Bake 45 minutes at 350 degrees.

Recipe Source: Katie Ciepierski

Picture: Peonies & Buttercups Blog