Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Whole kernel corn; partially drained |
| 1 can | Creamed corn |
| 1 cup | Buttermilk; or sour milk |
| 1 \N | Egg |
| 1 \N | Stick butter; melted |
| 1 pack | Cornbread mix; Jiffy¨ brand |
Preheat oven to 350¡.
For a moister corn pudding, only drain half the liquid from the whole kernel corn; for a drier corn pudding drain corn completely.
Mix all ingredients well. Pour into a greased casserole dish. Bake for 45 minutes, or until cooked through.
If you don't have any buttermilk on hand, you can sour some milk by adding 1 tablespoon of plain distilled vinegar to 1 cup (minus 1 tablespoon) of regular milk; let stand at room temperature for about 10 minutes.
Posted to EAT-L Digest 07 Aug 96 Date: Thu, 8 Aug 1996 00:31:45 -0600 From: Ilene Warfield <ilenewar@...>