A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Corn Bread Pudding
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- #61334
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 eggs
1 cup sour cream
1 can (15.25 ounce size) whole kernel corn, drained
1 can (14.75 ounce size) cream-style corn
1/2 cup butter, melted
1 package (8.5 ounce size) corn bread or muffin mix
1/4 teaspoon paprika
directions
In a large bowl, combine the first five ingredients. Stir in corn bread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika.
Bake, uncovered, at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
added by
NTexan
nutrition data
253 calories, 15 grams fat, 27 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
November 24, 2004
Nice and simple, and accomodates customization well! I added 1/3 cup chopped onions and a couple chopped chipotle peppers. Very tasty, but pretty spicy, so add peppers to your taste. I did have to cook mine a little longer, about 1 hour and ten minutes. Per a clever suggestion by CDKitchen, I removed an amount of regular corn equal to the amount of ingredients I was adding, thus not disturbing the balance of ingredients in the recipe. Thanks CDKitchen!