Recipes:  Corn Pudding

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Homemade corn bread comes in all shapes and sizes.  In order to get a consistent outcome in this recipe, I recommend packaged Jiffy brand because it is sweeter and easier.  Should you be unable to find it and have to use your own homemade corn bread instead, increase the sugar added below to one teaspoon.  It brings out the flavor of the corn.

     Enjoy,
     Jane Marie

 

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Corn Puddin'

 

"We're defenseless against pudding."  Phil of the Future
 more quotations

 

Combine and spread in a pie pan or 9”x 9” square pan coated with cooking spray:

  • 1 stick of margarine (low fat margarine meant for baking is optional) (so is butter)
  • One 8 1/2 ounce box Jiffy brand cornbread mix
  • 2 eggs (or egg substitute)
  • 1/2 teaspoon sugar
  • One 15 ounce can whole kernel corn, drained
  • One 15 ounce can cream style corn
  • One 8 ounce sour cream (lite is optional)

Bake uncovered in preheated oven at 325° F for 60 minutes or until a knife inserted in the center comes out clean. 

If the edges begin to brown too much, take a piece of foil large enough to cover the pan, quarter it, cut a 3” to 4” inch hole in the center, open the foil, and drape it loosely over the pan.  

Makes 6 to 8 servings. This recipe can easily be doubled. 

 

 

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