CORN PUDDING
1 egg, beaten
1 (15 ounce) can cream style corn
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) container sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese
1 (4 ounce) can diced green chiles, drained
1 (8 ounce) package dry corn muffin mix (like Jiffy)
dash of cayenne pepper (optional)
Grease a 1 quart casserole dish. In a large mixing bowl, combine all ingredients except corn muffin mix. Then stir in the corn muffin mix until just moistened. Pour into casserole dish.
Bake at 350 degrees for 1 hour, or until set and top is golden.
1 egg, beaten
1 (15 ounce) can cream style corn
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) container sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese
1 (4 ounce) can diced green chiles, drained
1 (8 ounce) package dry corn muffin mix (like Jiffy)
dash of cayenne pepper (optional)
Grease a 1 quart casserole dish. In a large mixing bowl, combine all ingredients except corn muffin mix. Then stir in the corn muffin mix until just moistened. Pour into casserole dish.
Bake at 350 degrees for 1 hour, or until set and top is golden.
Yield: 6 to 8 small servings
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