Custard and Pudding, Vegetables

Corn Bread Pudding

  • 1 can Whole kernel corn
  • 1 can Cream style canned corn
  • 1 stick Butter
  • 8 oz Sour cream
  • 2 Eggs, beaten
  • 1 package Jiffy Cornbread mix

    • Beat eggs. Add melted, cooled butter, add sour cream, corn, and Jiffy mix. Put into 2 1/2 quart casserole. Bake about 1hour at 350 degrees.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by June Gothberg of Battle Creek, MI. 

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