Hello blog friends.  Thanksgiving dinner, about two years ago, I made corn pudding casserole for a side for our meal.  It came out so good and it was the first time I have ever made this type of recipe for our Thanksgiving dinner.

I found the recipe to make corn pudding casserole from my blog friend Kitty, who has the blog Kitty's Kozy Kitchen.

Well, I decided I would make it again but instead of making the casserole, I made them into muffins.

I am so happy that I made the muffins and they were a huge hit at our Thanksgiving feast for 2018.  The muffins tasted so good and you could bite into little bits of corn in each of the muffins.




These muffins would be perfect on the side with soup, chili, pulled pork, or as a side for any holiday dinner.

These muffins would go perfect with the chili I made two weeks ago.  If you would like to see the easy recipe for Crock Pot Italian Style Chili, just can click HERE.



CORN PUDDING MUFFINS

Serves:  24 Muffins and Plus 12 Mini Muffins




INGREDIENTS:

2 - 8.5 oz. packages of Jiffy cornbread mix
1 - 14.75 oz. can creamed corn
1 - 15.25 oz. can corn - drained
1/2 cup milk
1/2 cup sour cream
2 eggs - beaten
salt and pepper to taste
muffin cup liners

DIRECTIONS:

Heat oven to 350 degrees F.  Add all of the ingredients into a large bowl.  Stir until everything is combined.  The batter should be lumpy.  Line muffin pan with liners.  Pour batter into cups until 2/3 is full.  Bake in 350 degrees F oven for 25 - 35 minutes.  It's done when toothpick is inserted and it comes out clean.

Yummy Corn Pudding Muffins