Becka's Corn Pudding
An easy casserole that is creamy and halfway between a pudding and cornbread.
1 (14.5 to 16 ounce) can cream corn
1 stick butter (1/4 pound), melted
1 (8.5 ounce) package Jiffy cornbread mix
1 cup sour cream *
*You can use onion dip instead of sour cream, but I like sour cream best.
Pour into sprayed 8x8 pan.
Bake at 325ºF for 1 hour.
(Will be soupy but will firm up upon standing.)
This recipe was given to me about 20 years ago by my friend Becka. It’s one of my favorites, but DH and DS don’t really like it and it’s full of calories. Sometimes I just have to make it anyway.
Posted by ILpat on 1-29-2011