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Karen's Corn Pudding Recipe

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This recipe for Karen's Corn Pudding, by , is from The Cookbook Seasoned with Love. , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen King
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream style corn
1/2 cup butter, melted
1 cup sour cream
1 (8.5 ounce) package dry cornbread mix (jiffy brand)

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish.
Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Personal Notes:
Personal Notes:
For a sweeter pudding I often substitute the Jiffy Corn bread mix with Krusteaz brand Honey Corn Bread mix (15 oz box) but you will need to double all the other ingredients.

Also, this dish is nice served Mexican style with a hot bowl of chili. Just add 1 cup shredded Cheddar/Monterey Jack cheese and a small can green chili's (drained) to the batter.

 

 

 

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