Corn Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 stick butter2 beaten eggs1-16 oz. can creamed style corn1-16 oz. whole kernel corn, drained1-8 oz. light sour cream1 box Jiffy Corn muffin mix
Serves about 10. Melt butter in a round Bybee pottery casserole (9-10", may use other pottery casserole), using microwave. Add beaten eggs. Mix with butter. Add Jiffy mix. Stir until blended. All can be done in one dish and mixed with a fork. Bake at 350 for 60 minutes; knife inserted in center should come out "clean".
Number of Servings: 10
Recipe submitted by SparkPeople user CODECRACKER.
Number of Servings: 10
Recipe submitted by SparkPeople user CODECRACKER.
Nutritional Info Amount Per Serving
- Calories: 282.2
- Total Fat: 16.3 g
- Cholesterol: 76.8 mg
- Sodium: 440.0 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 1.3 g
- Protein: 7.9 g
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