I have seen so many versions of this simple recipe.
Honestly, I haven't tried very many because I'm satisfied with this one.
It goes great alongside soup or any meal, really. I didn't cut this up for the photo because I was taking it to the neighbors along with some soup.
I do believe it's a favorite at holiday meals too.
Moist and delicious - simple to mix - quick to be eaten! Add grated cheese or sauteed broccoli if desired.
Enjoy every scrumptious bite!
CORN PUDDING
1 stick butter or margarine, melted
2 eggs, beaten
1 c. sour cream
1 (15 ozs) can whole kernel corn, undrained
1 (15 ozs) can creamed corn
2 (10 oz. each) boxes Jiffy cornbread muffin mix
Preheat oven to 350*. May add butter to dish and heat, as oven preheats, until it melts. Grease 9" X 13" X 2" baking pan. In large bowl, combine all ingredients with wooden spoon. Pour into prepared pan and bake 35 - 45 minutes. (always be sure to check on 'low' end of time)
Yield: 12 - 15 servings
1 stick butter or margarine, melted
2 eggs, beaten
1 c. sour cream
1 (15 ozs) can whole kernel corn, undrained
1 (15 ozs) can creamed corn
2 (10 oz. each) boxes Jiffy cornbread muffin mix
Preheat oven to 350*. May add butter to dish and heat, as oven preheats, until it melts. Grease 9" X 13" X 2" baking pan. In large bowl, combine all ingredients with wooden spoon. Pour into prepared pan and bake 35 - 45 minutes. (always be sure to check on 'low' end of time)
Yield: 12 - 15 servings
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