Corn Pudding
by cheryl bertram
serves: 6
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Vegetable |
Ingredients: |
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1 CAN |
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15 oz- Creamed Corn |
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1 CAN |
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15.5 oz- Whole Kernal Corn |
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1/4 POUND |
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Butter, Softened |
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1 PKG |
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Corn Muffin Mix |
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8 OZ |
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Sour Cream |
Directions: |
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Preheat oven to 350. Put butter in 2-quart casserole dish. Place in oven until melted. Remove dish and add creamed and whole kernal corn, corn muffin mix and sour cream. Mix well. Bake uncovered approximately 30 minutes.
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