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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn Pudding Recipe

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This recipe for Corn Pudding is from Theresa's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 1/2 oz.) box Jiffy corn muffin mix
2 eggs, lightly beaten
1 (15 oz.) can creamed corn
1 stick butter, melted
1 (8 oz.) sour cream
Directions:
Directions:
Combine all ingredients well and put into greased casserole. Bake at 325 degrees, un-covered for approximately 1 hour, or until lightly golden brown on top and middle doesn't jiggle. This recipe works well doubled.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This was a dish brought to a church pot-luck at Faith Reformed Church in Traverse City several years ago. I asked the gal who brought it for the recipe and she gave it to me on the spot.
I have tried to de-fat it, it just isn't the same.

 

 

 

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