"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy McClellan
Added: Monday, May 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) can whole kernel corn (do not drain)
1 (16 oz.) can creamed corn
1 1/2 sticks butter
1 (8 oz.) sour cream
1 box Jiffy corn bread mix (small)
salt and pepper to taste

Directions:
Directions:
Preheat oven to 350.

Melt butter. Mix all other ingredients together. Add melted butter. Pour into a lightly greased 13 x 9 baking dish and bake for 50 minutes.

 

 

 

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