Aunt Denise’s Cornbread Pudding

This side dish has been a staple at Hoban-family Thanksgiving for as far back as I can remember.

It’s been passed on to countless friends who now enjoy it at lol their own Thanksgivings. This recipe makes a small batch, and mom normally has to quadruple it for our crew! Simply substitute gluten free cornbread mix if Joanna Carre is coming to your holiday meal.

Ingredients

• 1 box jiffy cornbread mix
• 1 8 oz. container of sour cream
• 1 stick of butter
• 1 can of corn kernels
• 1 can of creamed corn
• 1 egg

Instructions

• Dump everything in a bowl and mix together.
• Add to a greased casserole dish. Cover with foil.
• Denise will tell you to bake according to the cornbread recipe on the jiffy box - this is a lie! Remember what I said about Italian grandmothers? It’s too wet and needs more time so add about 10 minutes per serving and continue to check the center with a fork. Year after year Denise continues to make us late when cornbread pudding is on the menu because she swears it only needs 10 minutes or something ridiculous. She will deny this fact.
• 20 minutes before it’s finished, remove the foil so the top can brown.
• You’ll know it’s done when it has set and is not “jiggly.”