RECIPE SUBMITTED BY Diana Kincaid Smallwood
Corn Pudding... so good, that we double it.
1 can cream corn
1 can whole kernel corn, drained
8 oz sour cream
1/4 stick of butter, melted
1 box Jiffy corn muffin mix
3 eggs beaten
2 cups sharp cheddar cheese ( shredded)
Mix all ingredients EXCEPT cheese (set the cheese aside for later), put in a 9×13 baking dish, bake at 350 degrees for 1 hour, the last 15 minutes, sprinkle the cheddar cheese and let get golden brown.
Corn Pudding... so good, that we double it.
1 can cream corn
1 can whole kernel corn, drained
8 oz sour cream
1/4 stick of butter, melted
1 can cream corn
1 can whole kernel corn, drained
8 oz sour cream
1/4 stick of butter, melted
1 box Jiffy corn muffin mix
3 eggs beaten
2 cups sharp cheddar cheese ( shredded)
Mix all ingredients EXCEPT cheese (set the cheese aside for later), put in a 9×13 baking dish, bake at 350 degrees for 1 hour, the last 15 minutes, sprinkle the cheddar cheese and let get golden brown.
3 eggs beaten
2 cups sharp cheddar cheese ( shredded)
Mix all ingredients EXCEPT cheese (set the cheese aside for later), put in a 9×13 baking dish, bake at 350 degrees for 1 hour, the last 15 minutes, sprinkle the cheddar cheese and let get golden brown.
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