The easy recipe is a Thanksgiving favorite.

Simply Recipes / Sarah Crowder

Every family has one side dish that its just not Thanksgiving without.

In my family, its corn pudding.

Corn pudding in a casserole dish with a bit already spooned out from the corner at a table with a glass of water and a table napkin

Simply Recipes / Sarah Crowder

It wasnt always that way.

Back when my grandparents were alive, Thanksgiving was the height of Bir family gatherings.

My uncles drank beer and complained about politicians.

Corn pudding in a casserole dish (with a bit already spooned out from the corner) next to a table napkin

Simply Recipes / Sarah Crowder

It was comfortable chaos.

We all loved it.

Leftovers never lasted more than 24 hours, and corn pudding was the first thing to disappear.

Spoonful of corn pudding lifted from a casserole dish with more

Simply Recipes / Sarah Crowder

She married into it and has gamely complied with its presence, making it upon request every post-Dayton Thanksgiving.

But even its very name is distasteful to her.

She calls it corn scallop (no one else does).

Illustration of a Thanksgiving table, including a plattered Turkey, a whole fish, and a latticed pie

Besides, its not scalloped corn.

Its custardy and baked, a pudding if I ever saw one.

Its an affair of opening canned goods and throwing them together.

roast turkey resting in the roasting pan

Most of our visits involved many takeout boxes of Joes Pizza.

But Grandma Bir flexed her kitchen muscle on Thanksgiving.

Her sausage stuffing cannot be duplicated.

Angled view of a white pot of gravy sitting on a wooden trivet with a ladle with some gravy and all on a white and brown embroidered table cloth

Corn pudding is a Southern dish that goes well with ham or barbecue,not just turkey.

Its texture and flavors are more cohesive after a rest.

Ive made Grandma Birs recipe plenty of times, but never with a discerning eye.

Overhead view of a gray bowl of almond milk mashed potatoes with a spoon and topped with butter on top of a fall themed embroidered cloth

When I sampled a bite, the taste was familiar, yet somehow off.

Something was missing, and then I figured it out.

It was my family.

Overhead view of a dutch oven with turkey dressing inside and a red linen next to it.

This doesnt have to be the case for you.

Bake corn pudding and share it with people you love.

What I will do is email this recipe to my cousins, because of course they all want it.

Greek-style stuffing in an oval white serving dish, with a red serving spoon in the right corner where some of the stuffing has been scooped out

It also makes more, even though both are baked in 8x8-inch dishes.

It winds up like a cross betweenIndian puddingandcreamed corn.

To make it, heat the oven to 350F.

Overhead view of kimchi stuffing in a casserole dish.

Fold in one cup of sour cream, then one box of Jiffy cornbread mix.

Dump this all in the warm pan over the melted butter; do not stir.

Bake until the center is set and the edges are lightly browned, about an hour.

Two hands holding a green casserole dish of Wisconsin-style stuffing over a yellow doily on a wooden tabletop

Let cool for at least 10 minutes so the butter can circulate through the hot casserole.

The casserole is small, but its rich and will serve eight to 12 at a large meal.

you’ve got the option to make this ahead of time; it reheats well.

Overhead view of a decorative serving platter of crunchy ramen salad with serving scoops

Cut the ingredients by half and add to a greased 8x8-inch baking pan.

Bake for about 30 minutes.

Corn pudding holds up well to making ahead.

Portrait of Ross Mathews on a floral background

In a large bowl, beat the eggs.

Add the cornstarch and beat until combined.

A larger baking dish will bake faster than a smaller dish, such as a 9x9.

Corn pudding in a casserole dish (with a bit already spooned out from the corner) next to a table napkin

Cool at least 10 minutes before serving.

This is best warm, not hot.

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