This recipe for Corn Pudding, by Sue Greene-Dietetics and Nutrition, is from -- ,
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Sue Greene-Dietetics and Nutrition Added: Thursday, March 23, 2006
2 eggs 1 can of whole kernel corn (15-16 oz) 1 can of cream style corn (15-16 oz) 1/2 cup sour cream 1 box of Jeffy Corn muffin mix 1 stick margarine
Combine all ingredients except margarine in a large mixing bowl. Melt the stick of margarine and divide into two small casserole dishes. Divide the corn mixture into each dish evenly. Bake uncovered at 350ºF for 45 minutes until tops are golden brown.
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