Return to Main Recipes Page/Return to Home Page

Casserole, Corn Muffin (D, TNT)
Source: Paula Dean's "The Lady & Son's, Too"
Serves: 8

1 (15-oz.) can whole kernel corn, drained
1 (15-oz.) can cream-style corn
1 (8-oz.) package corn muffin mix
1/2 stick melted butter
1 cup sour cream

Mix everything together in large bowl. Pour into a greased casserole dish.

Bake at 350°F for 45 to 60 minutes, or until golden brown.

Poster's Notes:
This recipe is the only corn pudding I have ever liked. It is so very easy and so very rich. Every time I have served it, everyone asks for the recipe.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A