This recipe for Corn Pudding, by Jaime Taylor, is from Pfeiffer Pfamily Cookbook 2011,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can (15-17 oz.) whole kernel corn, undrained 1 can (15-17 oz.) creamed corn 1 box (8 1/2 oz.) corn muffin mix 1 cup sour cream 1 egg, beaten
Preheat oven to 350º. In a medium size bowl, combine all ingredients and mix well. Pour into 1 1/2 quart casserole or 9 x13 dish that has been coated with non-stick spray. Bake for 60-65 minutes or until center is set. Allow to cool for 15 minutes before serving.
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