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.
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.
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.
No comments:
Post a Comment