Corn Pudding


| August 2008


This recipe may give your cardiologist fits, but it's down-home cooking at its finest. And what better way to showcase a uniquely American crop?
—recipe courtesy of Phyllis Moffet, Modesto, Ill.

2 boxes Jiffy corn muffin mix
1 can creamed corn
1 can whole kernel corn (don't drain)
2 sticks butter, melted
1 16-oz. carton sour cream

Combine all ingredients and bake one hour at 350 degrees.

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