Saturday, November 16, 2013

Howdy, Pilgrim Cornbread Puddin'


1 can creamed corn 
1 can kernel corn
1 c. sour cream (8 oz.)
3 beaten eggs
1 stick butter (or margarine)
1 box Jiffy corn muffin mix

Preheat oven to 350
°. Grease 1-1/2  or 2  qt baking dish.
Pour butter and corn into mixing bowl (or the casserole you'll bake it in; it doesn't really matter, unless neatness counts!)
Blend in sour cream.

In separate bowl, beat eggs and stir into corn mixture. Add muffin mix and mix.

Bake 1 hour (or less) at 350.°

Don't burn it. Keep checking. It's better moist and creamy inside, golden brown, with slight crust on top. It's done when the center is firm and a knife or toothpick comes out more or less clean.

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