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| Corn Pudding By Joan Martinez Townsend ~~~~~~~~~~~~~~~~~~~~~ 1 can whole kernel corn or 1 bag frozen 1 can cream style corn 1 pkg. Jiffy cornbread mix 8 oz. sour cream 1/2 stick butter or margarine 1 egg 1-2 c grated cheddar cheese Mix first 4 ingredients and egg Grease casserole dish & put mixture into it Slice butter into small pats and place evenly over top Cover with grated cheese to taste Bake 350 deg for 35 to 40 minutes ~~~~~~~~~~~~~~ Sounds great for Thanksgiving! Thank You Joan! The Tunnels Cookbook Index |
