"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Johnson: District Library/Media Services Coordinator - Holbrook, Arizona
Added: Monday, August 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 #2 can whole kernel corn, drained
1 #2 can cream style corn
8 oz. sour cream
1 9-oz. pkg. Jiffy corn muffin mix
2 eggs, beaten
1 cube butter

Directions:
Directions:
Combine corn, sour cream, the muffin mix, and eggs. Pour into a 9 x 13 inch baking dish and slice the butter over the top. Bake 30-40 minutes at 350 degrees.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
District Library/Media Services Coordinator; Holbrook, Arizona. Sometimes I add green chilies and shredded cheddar or CoJack cheese and call it "Gringo Bread."

 

 

 

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