Saturday, November 12, 2011

Corn Pudding

1 can whole kernel corn, drained
1 can cream-style corn, undrained
8 oz. sour cream
1/2 c. butter, melted
1 (8 oz.) box Jiffy corn muffin mix
1 egg, slightly beaten
1/4 t. salt
1/2 t. pepper

In a 2 quart baking dish, mix together butter, egg, sour cream, muffin mix, salt and pepper. Add corn and mix thoroughly.
Bake at 350 for 45-50 minutes or until golden brown.
Serves 8-10

No comments:

Post a Comment