Bleu Door Favorite



Corn Pudding

From the kitchen of:
Sue Wing
Type of food:
How big a project is this?
easy peasy
Comments from the chef:

I Have a friend in California that adds Mexican peppers to it and has it when they have Mexican night...

Will feed about 6 to 8...unless you have my hubby, who LOVES corn pudding and eats it cold.



 1 can creamed style corn
 1 can regular corn (drained)
 1 8oz sour cream (I use the light)
 1 stick of butter
 1 box of jiffy corn muffin mix
 2 eggs (have tried egg beaters and it was ok)
1/2 cup milk (I use 1% so I know it  works for those of you cutting back on stuff)
Melt the butter in the bottom of a 3 quart corning ware or LARGE casserole dish
This will fit in like a glass 11x 9 type cake pan too- but cooks faster in flat pan so check  on it when baking.
Just dump in the 2 cans of corn, eggs, sourcream and milk. Stir Then stir in the Corn muffin mix.
POP In the oven at 350º for about 45 minutes or till browning and knife in center comes out clean.

*** if using a flat or glass pan, start checking at 20 minutes.....