Easy to make and oh-so scrumptious, this corn pudding recipe is just right for a special holiday meal or even a weeknight dinner. Vickie Jo Ann show just how easy this recipe comes together!
Creamed corn | 29 1/2 Ounce , canned | |
Corn | 15 1/4 Ounce , drained | |
Sour cream | 1 Cup (16 tbs) | |
Butter | 1/2 Cup (8 tbs) , melt | |
Cornbread mix | 8 1/2 Ounce (package) |
GETTING READY
1. Preheat the oven to 375 F.
MAKING
2. In a bowl, mix together creamed corn, corn, sour cream and butter.
3. Add in dry cornbread mix; blend well.
4. In a 13"x9" greased baking pan pour the corn mixture and spread in the pan.
5. Bake, uncovered, in oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
SERVING
6. Serve as desired.
Serving size
Calories 452Calories from Fat 177
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 513 mg21.38%
Total Carbohydrates 61 g20.3%
Dietary Fiber 4 g16%
Sugars 5 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet