SALT LAKE, UT – Thanksgiving is this week, and therefore why not try a new recipe. We were joined today in the studio by Lindy Davies to make the perfect Thanksgiving side corn pudding.  


•1 pkg of Jiffy corn muffin mix 

•3/4 cup of melted butter 

•2 cans of whole kernel corn, drained 

•1 can of cream style corn 

•1 cup of sour cream 

•2 eggs 


Preheat oven to 375. Pour corn & melted butter into a greased casserole dish. Blend in sour cream. In separate bowl, beat eggs & stir into casserole. Add muffin mix. Blend thoroughly. Bake for 35-40 minutes.   

Instagram: @lindy_davies