Corn Pudding

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  • 1 (15-ounce) can whole corn, drained
  • 1 (15-ounce) can creamed corn
  • 1 (8.5-ounce) package cornbread mix
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 2 eggs, beaten
  • Optional additions: Crispy bacon crumbles, green chiles, jalapeños, sautéed onions, etc


Preheat oven to 350°F.
Combine all ingredients in a large bowl.
Add any optional ingredients.
Grease an 8-inch casserole with butter.
Pour in batter and bake for 50-60 minutes.

Recipe from Central Market Poulsbo - Culinary Resource Center
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