"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from 194th LRS Receipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenifer Williams

Category:
Category:

Ingredients:  
Ingredients:  
1 12 oz. can whole kernel corn, drained
1 16 oz. can cream-style corn
2 eggs beaten
8 oz. sour cream (you can sub plain greek yogurt)
1 stick butter; melted
1 sm. box Jiffy corn muffin mix

Directions:
Directions:
Mix all ingredients except Jiffy mix and place in refrigerator overnight. When ready to bake , stir in box of Jiffy mix. Bake at 350 for 60-70 minutes, or until firm when lightly shaken.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10

 

 

 

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