Corn Bread Pudding/Corn Bake

December 21, 2010 § Leave a comment


4 eggs, slightly beaten

2 cans corn (not completely drained)

2 cans creamed corn

1 cup melted butter (2 sticks)

2 cups sour cream

2 boxes/pkgs Jiffy corn bread mix

maple syrup to taste


Mix in bowl or in pan.

Bake in 9 x 13 pan at 350 for 1 hour 20 minutes or until top slightly browns.

This is the doubled version of the recipe. It is easily cut in half.


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