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Main dishes

Corn Pudding

Corn Pudding  recipe
photo by:kraft
Outstanding side dish. Made it several weeks back for a Christmas party and I am no making it for an Easter dinner.
posted by
shane_mcneese
on 3/29/2013
time
prep:
10 min
total:
50 min
servings
total:
12 servings
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What You Need

1
can  (15-1/2 oz.) whole kernel corn, drained
1
can  (15 oz.) cream-style corn
1
pkg.  (8-1/2 oz.) corn muffin mix
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  (1/2 stick) butter or margarine, melted
3
 eggs

Make It

HEAT oven to 375°F.

MIX all ingredients until well blended.

SPOON into 13x9-inch baking dish sprayed with cooking spray.

BAKE 35 to 40 min. or until golden brown.

Kraft Kitchens Tips

Substitute
Prepare using BREAKSTONE'S Reduced Fat Sour Cream.
Special Extra
Prepare as directed, adding 1/4 cup each finely chopped red peppers and green onions to batter before spooning into baking dish.
Variation
Prepare batter as directed; pour into 9-inch square baking dish. Bake at 375°F for 55 min. to 1 hour or until golden brown. Cut into 9 squares. Makes 9 servings.
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