CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
1 |
cn |
Whole kernel corn; partially drained |
1 |
cn |
Creamed corn |
1 |
c |
Buttermilk; or sour milk |
1 |
|
Egg |
1 |
|
Stick butter; melted |
1 |
pk |
Cornbread mix; Jiffy¨ brand |
INSTRUCTIONS
Preheat oven to 350¡.
For a moister corn pudding, only drain half the liquid from the whole
kernel corn; for a drier corn pudding drain corn completely.
Mix all ingredients well. Pour into a greased casserole dish. Bake for 45
minutes, or until cooked through.
If you don't have any buttermilk on hand, you can sour some milk by adding
1 tablespoon of plain distilled vinegar to 1 cup (minus 1 tablespoon) of
regular milk; let stand at room temperature for about 10 minutes.
Posted to EAT-L Digest 07 Aug 96
Date: Thu, 8 Aug 1996 00:31:45 -0600
From: Ilene Warfield <ilenewar@STARNETINC.COM>
A Message from our Provider:
“There has to be more to life . . .”