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Corn Pudding Casserole Recipe

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This recipe for Corn Pudding Casserole, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Niederee
Added: Friday, August 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup oil or 1 stick butter
1 16 oz. cream corn (can)
1 1/6 oz. whole kernel corn (drained)
1/2 cup drained corn kernel juice or 1/2 cup liquid
2 eggs beaten
1 box jiffy cornbread mix
1 8 oz. container of sour cream

Directions:
Directions:
Melt butter if using instead of oil. Beat 2 eggs in separate bowl. Combine both cans of corn to butter mixture, jiffy cornbread mix, 2 beaten eggs, 1/2 cup drained corn juice and sour cream. Mix well. Pour into 9x13" greased baking dish or pan. Bake at 350 degrees for 35 to 40 minutes.

Number Of Servings:
Number Of Servings:
8 to 10 persons
Personal Notes:
Personal Notes:
This is a recipe from Patty Harpst that we all love.

 

 

 

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