Tuesday, November 22, 2011

Corn Pudding

Corn Pudding

1 15 oz can whole kernel corn, drained
1 15 oz can cream corn
1 stick butter, melted
1 8 oz container sour cream
2 beaten eggs
1 box Jiffy Corn Bread mix
1/2 tsp salt
  1. Preheat oven to 350°F
  2. Mix corn, sour cream, salt, and beaten eggs.  Add melted butter to mixture and mix well.
  3. Stir in corn bread mix and bake for 45-60 minutes or until set and lightly golden


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