Corn Pudding

Corn Pudding is everyone's favorite dish at our house. Who doesn't like corn? I was going to wait until it got a little closer to Thanksgiving before I posted this recipe. However, I thought that you might want to give it a try out before the big day.

This recipe is not only delicious, inexpensive and simple to make but you can bake it the night before and just reheat it. It's a perfect dish to bring to the Thanksgiving table whether you're a guest or the one that is hosting the feast. The following recipe will yield about 6 servings. (I always double the ingredients and use a larger baking pan for Thanksgiving.)

Corn Pudding

• 1 stick margarine, melted
• 1 can whole kernel corn, drained
• 1 can creamed corn
• 1 cup sour cream
• 2 tbs sugar
• 1 egg beaten
  
• 1 box of Jiffy Corn Bread Mix

Mix all of the ingredients in a large bowl. Pour into a greased baking pan or casserole dish. Bake at 350 degrees for 45 minutes or until a knife inserted into the center comes out clean.
Enjoy!!

**I found this Thanksgiving Tradition online and would like to share it with you. During these hard times, we all might want to give it a try.

Thanksgiving Tradition - Five Kernels of Corn

The year following the first Thanksgiving brought greater hardship than the first. During the Starving Time, according to tradition, the Pilgrims had only a daily ration of five kernels of corn apiece. Still, they did not give in to bitterness, but trusted their Lord.

Many families now practice this tradition: beside each place at the Thanksgiving table are five kernels of dried corn. During the meal, a special cup is passed around the table. Each member of the family drops a kernel into the cup while sharing something for which he is grateful. The cup goes around until all the kernels are used and all the thanks are said.