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Corn Pudding

My parents got together 19 years ago on Thanksgiving Day. Dad had just played a show the night before and run into my mom, whom he’d only met once or twice before, but he really liked her. They struck up a conversation and he invited her over the next day to spend Thanksgiving with him. They’ve been together ever since. His corn pudding is magic.

(Please note: This is my dad’s recipe and he hasn’t measured in YEARS. Add more or less of the cheese and Jiffy mix as you see fit.)


1 can corn (drained)

2 cans creamed corn

4 eggs

Most of a 12-ounce bag of grated cheddar cheese

1/2 box Jiffy cornbread mix


Mix all ingredients in large bowl, add to buttered Pyrex baking dish and bake at 375 degrees for about an hour or until pudding is solid. Add remaining cheese to top about 45 minutes in.

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