Variation on Libby's Pumpkin Pie Recipe & Corn Bread Casserole

My husband at a previous Thanksgiving making Pumpkin Pie with the Kids and cousins

Today I will share two recipes that both my husband and I enjoy at Thanksgiving. My husband likes pumpkin pie. However he is very picky about his pumpkin pie. :) He likes to use Libby's recipe, but adjust it a bit. He got this variation from his Dad, who loves to bake himself. :)

Make sure to get Libby's 100% PURE PUMPKIN because Libby's also makes a Pumpkin Pie mix.

Now for the variations:
Instead of the amount of sugar called for in the recipe on the can, put in 1/8 more of a Cup of sugar. Make sure you mix the spices with the sugar.
In stead of using condensed milk, use %2 milk. My husband says the 2% milk keeps the pie from tasting thick and pasty. Using the %2 milk makes it taste smooth and creamy.
This is a recipe that I enjoy on Thanksgiving. I actually had it for the first time at a ladies meeting when Mrs. C. and I attended the same Church. It is very good!

Corn Bread Casserole
1 Can cream style corn
1 Can whole kernel corn
1 Stick of butter, melted
1 Egg
8 Ounces of Sour Cream
2 Cups of Shredded Cheddar Cheese

In a large bowel Mix both cans of corn together included the liquid in the Whole Kernel Corn
Add slightly beaten egg and cornbread mix. Put into a glass 11x13 slightly greased pan. Bake at 350 for about 45 minutes to one hour, or until tester comes out clean, but not dry.

Once done, spread Sour Cream on top of Corn bread, then sprinkle cheddar Cheese all over the top while it is still hot. Enjoy!

To read what others are writing about Thanksgiving, be sure to visit Kelli's by clicking on the Giving Thanks Button on the top of my post. :)