Thanksgiving Recipes: Cooking with Kids, a Corn Bread Pudding Casserole - Food and Home

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Giving Thanks
Written By Ann Hodgman

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Corn Bread "Pudding" Casserole
Serves 12
All a grown-up needs to do is melt the butter and help with the oven. Your kids can grease the baking dish, stir everything together, and spoon the pleasantly gloppy mixture into the dish.

3 tablespoons butter
2 (15-ounce) cans cream-style corn
1 (10- to 12-ounce) bag frozen corn, thawed and drained
1 (8 1/2-ounce) box corn muffin mix
1 (8-ounce) container sour cream
3 large eggs

Preheat the oven to 350 degrees.

Melt the butter in a large saucepan and use a bit of it to grease a 9- by 13-inch baking dish. Remove the saucepan from the heat, then add the remaining ingredients and stir until combined well. Spoon the mixture into the baking dish.

Bake until the casserole is no longer wobbly in the center and is nicely browned on top, 50 to 60 minutes. Let stand 5 minutes before serving.

What's Good for You
Most cornmeal is enriched with iron, a nutrient that's essential for producing hemoglobin — the oxygen-carrying component of red blood cells. Kids' developing organs and tissues need all the oxygen they can get.

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Giving Thanks Written By Ann Hodgman

Giving Thanks
Written By Ann Hodgman