CORN PUDDING
Why I Love This Recipe
This is out of the "Cooking for a Cause" Cookbook.
(1995 JCPenney Associate Cookbook)
I use this for Thanksgiving and I am requested to bring this to covered dish events that I go to.
Ingredients You'll Need
1 (15.25-oz)can whole kernel corn
1 (15 oz.) can creamed corn
1/2 c. melted oleo
2 eggs, beaten
8 oz. sour cream
1/4 c. sugar
8 1/2 oz. box Jiffy corn muffin mix
Directions
Mix all together.
Pour into 2 quart baking dish.
Bake at 350, for 45-60 minutes.
