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Corn Pudding

Corn pudding This recipe for Corn Pudding is so darn delicious, it may as well be dessert! We love it around here.

Corn Pudding

½ cup butter, softened
½ cup sugar
2 eggs
1 cup (8 ounces) sour cream
1 package (8 ½ ounces) corn bread/muffin mix
½ cup milk
1 can (15 ¼ ounces) whole kernel corn, drained
1 can (14 ¾ ounces) cream-style corn

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add corn bread/muffin mix alternately with milk. Fold in the corn. Pour into a greased 3-quart baking dish. Bake, uncovered, at 325 degrees F for 45-50 minutes or until set and lightly browned.

-- Janet Boyer

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