Crunchy Corn Pudding
"Autumn Memories."
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 1 cup sour cream
- 14 ounces canned corn (drained)
- 14 ounces canned creamed corn
- 1⁄2 cup butter (melted)
- 1 egg (beaten)
- 1 (8 1/2 ounce) box Jiffy corn muffin mix
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon paprika
directions
- Preheat oven to 350.
- Mix first 7 ingredients and pour into buttered 9" square baking dish.
- Sprinkle top with paprika and bake for 1 hour.
- May be served with heated maple syrup.
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RECIPE SUBMITTED BY
Librarian. Newlywed.
