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
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.