(recipe) Corn Pudding

[Guest guest]

A friend of mine made this for a Thanksgiving lunch at

my school yesterday and it was soooo good. I had to

have the recipe. Make sure not to use Jiffy brand

corn bread mix...it contains lard, I do believe. The

original recipe contained a whole stick of butter, but

I believe 1/2 a stick would be plenty.

 

Corn Pudding

 

1 (15.25 ounce) can whole kernel corn, drained

1 (15 ounce) can cream style corn

1/2 stick butter, softened

1 cup sour cream

1 (8.5 ounce) package dry cornbread mix

 

Preheat oven to 350 degrees F. Lightly grease a 2

quart casserole dish.

 

In a medium bowl, mix together the whole kernel corn,

cream style corn, margarine, sour cream, and corn

bread mix. Pour into the prepared casserole dish.

 

Bake for 45 minutes in the preheated oven, or until a

knife inserted in the center comes out clean.

 

 

 

 

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