Corn Bread "Pudding" Casserole
This easy recipe gives kids a chance to get more involved in the Thanksgiving kitchen. All a grown-up needs to do is melt the butter and help with the oven. Your kids can grease the baking dish, stir everything together, and spoon the pleasantly gloppy mixture into the dish.
Hands-On Time: 10 minutes
Ready In: 1 hour, 15 minutes
Yield: 12 servings
3 tablespoons butter
2 (15-ounce) cans cream-style corn
1 (10- to 12-ounce) bag frozen corn, thawed and drained
1 (8 1/2-ounce) box corn muffin mix
1 (8-ounce) container sour cream
3 large eggs
- Preheat the oven to 350 degrees.
- Melt the butter in a large saucepan and use a bit of it to grease a 9- by 13-inch baking dish. Remove the saucepan from the heat, then add the remaining ingredients and stir until combined well. Spoon the mixture into the baking dish.
- Bake until the casserole is no longer wobbly in the center and is nicely browned on top, 50 to 60 minutes. Let stand 5 minutes before serving.
What's Good for You
Most cornmeal is enriched with iron, a nutrient that's essential for producing hemoglobin — the oxygen-carrying component of red blood cells. Kids' developing organs and tissues need all the oxygen they can get.