Corn Pudding
By
Ann Elizabeth
@bananafan
1
This corn pudding is one of my favorite Thanksgiving side dishes. It's as yummy as it is quick and easy, and the leftovers keep well.
Ingredients
- 1 can(s)
- 16 oz whole kernel corn
- 1 can(s)
- 16 oz cream-style corn
- 1 stick
- butter
- 1/2 c
- chopped onion
- 1
- 8 oz carton sour cream
- 1 box
- jiffy corn muffin mix
How to Make Corn Pudding
- 1In saucepan, melt butter and saute onion. Stir in both cans of corn, mixing well. Add dry muffin mix, mixing well.
- 2Fold in sour cream (be sure to only use 8 oz, not 16 oz). Pour into buttered 2 1/2 quart casserole.
- 3Bake, uncovered, 40 to 45 minutes in preheated 350 degree oven. Test to determine if done with knife inserted in center.
