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Title:
Recipe: Corn Pudding (using corn muffin mix)
Board:
From:
Betsy at TKL 1-23-2002
To:
 MSG ID: 318334
Corn Pudding
rec.food.baking/Laura Rottmayer

This corn pudding is SO wonderful. Everyone in our family loves it.

1 can (16 oz) cream corn
1 can (16 oz) whole kernel corn, drained
1 stick (1/2 cup) butter, melted
1 (8 oz) carton sour cream
1 box Jiffy corn muffin mix

Grease deep casserole. Put the two cans of corn and melted butter in casserole; mix well. Add Jiffy cornbread and blend. Fold in the sour cream until well mixed. Bake, uncovered at 350 for 50 minutes or until golden brown.

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