Jiffy corn pudding

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@...>

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