Corn PuddingThis recipe comes from a Holiday Palms neighbor of our mother Linda Walker.
1 little box Jiffy corn muffin mix 1 -15 ½ ounce can regular corn 1 -15 ½ ounce can creamed corn 1 cup sour cream 2 eggs ½ cup of butter or margarine melted Combine all ingredients and put into a 1½-quart casserole dish. Bake at 350 degrees for 34-40 minutes, or till brown on top and knife test comes out clean. |