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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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We got this recipe from a school cookbook. This is a very good recipe and we have it about once a month. If you have to small of pan, the pudding will be to soupy unless you let it set. Enjoy! Ingredients:
1 (15 1/4 ounce) can whole kernel corn (undrained) |
1 (14 3/4 ounce) can cream-style corn |
1 (8 1/2 ounce) box corn muffin mix (we use jiffy) |
2 eggs |
1/2 cup butter or 1/2 cup margarine, melted |
1 cup sour cream |
Directions:
1. Preheat oven to 350 degrees F.
2. Mix all ingredients.
3. Pour into a 10x10x2 pan
4. Bake, uncovered for 30- 35 minutes.
5. Enjoy!
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