Tuesday, April 19, 2016

Corn Pudding

Corn Pudding
1 box Jiffy cornbread or muffin mix
1/2 cup butter, melted
1 can whole kernel corn
1 can cream-style corn
1 cup sour cream
2 eggs
Preheat oven to 375 degrees.  Grease a 9 X 13 casserole dish.

Pour butter and corn into prepared dish.  Blend in sour cream.   In separate bowl, beat eggs and stir into casserole with muffin mix.  Bake 35 to 40 minutes or until center is firm.

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