Summary
| Yield | |
|---|---|
| Source | Anita McCrimmon |
| Prep Time | 1 hours |
| Recipes | Casseroles |
Description
Somewhere between a corn bread and a real pudding.
Ingredients
- 1⁄4lb butter
- 1package corn muffin mix
- 1can creamed corn
- 1can whole kernel corn
- 1c sour cream
Instructions
Preheat oven to 350 degrees.
Combine all ingredients in large mixing bowl. Stir until well combined.
Pour batter into baking spray-coated 8 x 8 baking pan (I use a 9 x 13 for a thinner casserole). Spread with spoon or shake pan to even out the batter. Bake for 40 to 45 minutes. Remove from oven and cool slightly to set before serving.
Notes
I personally have not seen this particular recipe in a magazine. Got from a friend a few years ago.
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