Yield: 4 Servings
|1 can||Whole kernel corn; partially drained|
|1 can||Creamed corn|
|1 cup||Buttermilk; or sour milk|
|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@...>