Unfortunately for my family, dinner has two things working against it tonight.  Not only do I have to work tonight, I have also been feeling a little under the weather.  For them, that means Stagg Chili for dinner.

Before you start feeling too sorry for them, I will dress it up a bit with shredded cheese, onions, and sour cream.  And I also made them some Corn Bread Puddin’ to go with it.

If you have never had Corn Bread Puddin’, you must try it immediately.  I admit the ingredients sound a bit odd. But ask yourself this question: How many things have you tried that were filled with butter and sour cream that weren’t good?

I can also pretty much guarantee that you will never go back to regular old dry cornbread again.  Ever.

Don’t be put off if you don’t like creamed corn- I hate the stuff. My Dad tells stories about having creamed corn on toast for dinner as a kid- they called it “shit on a brick.”  Too bad they didn’t think to mix it in with cornbread back then.  It would’ve been a lot better. 🙂

Ingredients:
1 box of Jiffy Corn Bread Mix
1/4 cup packed brown sugar
1 can of creamed corn
1 can corn, drained
1 cup sour cream
1/4 cup melted butter
3 eggs

Directions:
Preheat your oven to 375°

In a large mixing bowl, add all ingredients.  Mix by hand until just combined.  Don’t overmix.

Pour into a greased 8×8 (ish) baking pan.  Alternatively, you could double the recipe and do a 9×13 pan.  You want it to be thick though, so unless you double the recipe, you don’t want to bake it in anything larger than an 8×8, or it will be too thin.

Bake for 35-45 minutes, until the top is golden brown and the center does not jiggle when you shake the pan.

Enjoy!