BERNICE'S CORN PUDDING CASSEROLE

SERVES 6-8

This corn pudding recipe came from Bernice Skinner. It is a southern family favorite.

INGREDIENTS

1 can (14.5 ounces) cream-style corn

1 can (11 ounces) whole kernel corn, drained

1 box (8.5 ounces) corn muffin mix

1 cup sour cream (can use reduced-fat)

1/2 cup chopped onions

1/4 cup chopped green pepper

2 large eggs plus 2 egg whites, combined

1/2 cup (1 stick) butter, room temperature and cut into small portions

Preheat oven to 325° F. Grease or spray a 9x12-inch baking dish. Mix all ingredients until well combined. Pour into prepared dish and bake for about 45 minutes.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.