Baked Corn Pudding

Baked Corn Pudding

 

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This is a favorite at our house at Thanksgiving, but don’t forget about it at anytime of the year.

Ingredients

1 package Jiffy corn muffin mix

2 eggs

1/2 stick of butter, softened

8 oz. sour cream

1 – 15 oz. can cream style corn

1 – 15 oz. can whole kernel corn, do not drain

Method

Blend the butter and sour cream together, add in the eggs and then muffin mix.  Stir in the 2 cans of corn.  Turn into a greased 2 qt. casserole dish and bake at 350º for 45-50 minutes until golden brown and set.

You can substitute the whole kernel corn for Mexican style corn, or add a can of diced green chiles with the regular corn.

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