Every year I “enter” a chili cook off. Okay, mostly it is good fellowship with great friends that we have known for 15+ years now. This year my girls want to bring a chili to enter – so we will be bringing 2! 🙂 How fun it is to see my girls take an interest in cooking as well.
Back to the corn bread pudding. It is easy as pie.. actually easier than pie! Unless of course you buy your pies…
Corn Bread Pudding
adapted from a Betty Crocker Cookbook (a friend’s cookbook, so I don’t know the year or edition sorry)
1 box Jiffy corn bread mix
1 stick butter, melted
1 (15 oz) can corn kernels, drained
1 (15 oz) can creamed corn
1 cup sour cream
Preheat the oven to 350F.
Melt the butter in a microwave for 1 minute (cover the dish or it may splatter).
In a mixing bowl, combine the jiffy corn bread mix, eggs, sour cream, corn kernels, and creamed corn and mix. Add the melted butter and mix. Pour into a square 8 inch baking dish.
Bake for 45-60 minutes, or until it is set. Serve with Chili.