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. 🙂
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
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.