Metro Detroit Mommy's Cornbread Pudding

Let me start by saying this: I was a little skeptical about making cornbread pudding. However, after making — and tasting — this incredible dish, I've decided this will be a must-have at my family's Thanksgiving feast this year.

Amber Louchart, who runs Metro Detroit Mommy, submitted her recipe for cornbread pudding to Brighton Patch.

Louchart said this recipe is one of her favorites because it's so easy to make.

"I love the taste," she said. "It tastes like cornbread, and the sweetness makes this almost a dessert."

I have to agree with her, this dish is so easy to make — it hardly took me any time, which is a big plus on a day such as Thanksgiving, when timing is everything.

If you, like Louchart, have a favorite family recipe you make each holiday season, send it to me at Brooke.Meier@patch.com. I will make the recipe and post my experiences here as part of my weekly column.

To make this recipe, you'll need the following:

• 1 14.75-oz can of cream-style corn
• 1 15-oz can of whole-kernel corn
• 1 8-oz. container of sour cream
• 1 8.5-oz. box of Jiffy corn muffin mix
• 2 Tbsp. sugar

Preheat the oven to 350 degrees. Next, place all ingredients in a large bowl and mix until well-blended. Pour the mixture into the baking pan of your choice (I used a 9-inch pie dish) and bake 45 to 55 minutes, or until a toothpick inserted into the middle of the pudding comes out mostly clean. This dish is best served warm. Enjoy!

For step-by-step instructions, scroll through the photo gallery.