Corn and pudding are two words that I would have never put together.  In my world one is a side dish and the other is a dessert.  On top of that I was also hesitant to try this recipe because I'm not really a fan of canned corn.  I love love love corn on the cob but canned not so much.  I can even remember as a kid lobbying for canned green beans with dinner while my sister always put her vote on canned corn.  

     Happily though I can report that I was pleasantly surprised with the outcome of this recipe.   This recipe comes from my husband's best childhood friends mom.  She is a very sweet woman who so kindly gave me a recipe, that I'm sure will appear at Thanksgivings for many years to come.  

Corn Pudding (by Jean Driggs)

Ingredients:

1 can creamed corn, 1 can corn, 2 eggs, 1 stick butter (melted), 1 cup sour cream, 1 box Jiffy cornbread mix, 1 cup of shredded Swiss Cheese

Instructions:

1. Mix first six ingredients together.

2. Put mixture in a 8" baking dish

3. Bake at 350* for 30 minutes

4. After 30 minutes remove from oven and sprinkle swiss cheese on top.

5. Return to oven for 10 minutes.  

"Go confidently in the direction of your dreams. Live the life you have imagined." H.D. Thoreau