Corn Pudding
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A home-kitchen version of corn pudding, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 can cream-style corn
- 1 can whole kernel corn (undrained)
- 1 box Jiffy corn bread mix
- 1 (8 oz.) carton sour cream
- 3 eggs
- 1 stick margarine
Method
Beat eggs; add corn, corn bread mix, sour cream and margarine (slice margarine into mixture).
Mix well.
Bake at 350° in glass dish or 325° in pan.
Bake 1 hour or until top is brown.
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