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Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, July 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can creamed corn
1 can whole-kernel corn, drained
1 tablespoon sugar (I use Splenda)
1 cup sour cream (I use no-fat sour cream)
2 eggs, beaten
1 box of Jiffy Corn Bread Mix
1/2 cup butter, melted
(Optional - you can add 1/2 cup shredded cheddar cheese for variety)

Directions:
Directions:
Heat oven to 350. In a large bowl, combine creamed corn, drained whole-kernel corn, sugar or Splenda, sour cream, beaten eggs, corn bread mix and melted butter. Pour into 8" x 11" greased casserole dish: bake 45 to 50 minutes, until done, when toothpick inserted into center comes out clean. Cool 10 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This can be used as your vegetable for a meal. I like left overs warmed up for breakfast.

 

 

 

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