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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Corn Pudding Casserole Recipe

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This recipe for Corn Pudding Casserole is from The Gabbert Family and Friends 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:  
1/2 cup oil or 1 stick butter
1 16 oz. cream corn (can)
1 1/6 oz. whole kernel corn (drained)
1/2 cup drained corn kernel juice or 1/2 cup liquid
2 eggs beaten
1 box jiffy cornbread mix
1 8 oz. container of sour cream
Directions:
Directions:
Melt butter if using instead of oil. Beat 2 eggs in separate bowl. Combine both cans of corn to butter mixture, jiffy cornbread mix, 2 beaten eggs, 1/2 cup drained corn juice and sour cream. Mix well. Pour into 9x13" greased baking dish or pan. Bake at 350 degrees for 35 to 40 minutes.
Number Of Servings:
Number Of Servings:
8 to 10 persons
Personal Notes:
Personal Notes:
This is a recipe from Patty Harpst that we all love.

 

 

 

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