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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Bob Gebhardt of Wausau, Wisconsin satisfying Corn Bread Pudding with shrimp or other seafood. He adapted the dish from his momâs recipe. Ingredients:
2 eggs |
1 cup (8 ounces) sour cream |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (14-3/4 ounces) cream-style corn |
1/2 cup butter, melted |
1 package (8-1/2 ounces) corn bread/muffin mix |
1/4 teaspoon paprika |
Directions:
1. In a large bowl, combine the first five ingredients. Stir in corn bread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika.
2. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center. Serve warm. Yield: 12 servings.
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