[ back ]
Corn Pudding
Submitted by Kristy Zurbrick, Madison Messenger Editor
When it comes to cooking, my track record is spotty. My problem, friends tell me, is that I pick recipes with too many ingredients, which tempts me to make substitutions that don’t quite work. So, when one of my cousins brought this corn pudding to a holiday gathering a few years ago, I took heed. Six ingredients, two steps—just my speed!
CORN PUDDING
1 can cream style corn
1 can whole kernel corn (undrained)
1 stick melted butter
2 eggs, beaten
1 cup sour cream
1 box Jiffy cornbread mix
Mix all ingredients. Bake in lightly greased casserole at 350 degrees until pudding is set (roughly 45 minutes).
[ back ]
