Corn Pudding
servings:
6-8
Ingredients
-- 1/2 cup fresh green chilis (optional for the softies)
-- 1 stick (1/2 cup) butter
-- 1/4 cup grated parmesan cheese
-- 2 eggs, slightly beaten
-- 1 can cream style corn
-- 1 package Jiffy corn muffin mix
-- 1 can whole corn, drained
-- 12 oz sour cream
Instructions
Preheat the oven to 350°F. Melt butter in a 9x13 inch pan. Mix the rest of the ingredients and pour into the pan. Bake for 35 minutes or until a knife comes out clean. Top with parmesan cheese 5 minutes before removing from the oven.
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