Corn Pudding
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now, this is real comfort food!
Prep time:
Cook time:
Serving size: 8
Calories per serving: 231
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 231
1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 package (8-1/2 ounces) cornbread/muffin mixes
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
Directions:
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
Source: tasteofhome.com
Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
