Ron Wilson

Ron Wilson

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Rita has a really yummy Thanksgiving side dish

Sherry Mitchell of Cherry Ridge Farms in Georgetown was my guest on my cable show. She made this delectable corn pudding. No kidding, it’s everything corn pudding should be - moist, flavorful and easy!

I’m so glad to share this recipe - thanks, Sherry!



1 Box Jiffy Corn Muffin Mix

1 Cup Sour Cream

2 eggs

1 Can (15 ounces) drained corn

1 Can (14 ounces) cream style corn

1/2 cup chopped onions (optional)

1 cup cheddar cheese added in, or atop the pudding 10 minutes before complete to melt and brown. 

1 stick butter


Whip the eggs first. Then add all other ingredients and mix well. Pour into an 8X8″greased pan. 

Bake at 350 degrees 45-55 minutes or until toothpick inserted in the center comes out clean. If desired, add cheese on top last ten minutes and bake until golden and bubbly. 

Optional adds: Add meats such as bacon bits, cooked sausage, crab meat. Or for heat, chili peppers orJalepenos.

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