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.