Harps Recipes
http://www.harpsfood.com/Recipes/Detail/5034/
Corn Pudding Squares
Yield: 24 servings
Ingredients
| 2 | cans | (15-1/4 oz. each) whole kernel corn, undrained | |
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| 2 | cans | (14-3/4 oz. each) cream-style corn | |
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| 2 | cups | (16 oz.) sour cream | |
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| 1 | cup | butter or margarine, melted | |
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| 2 | packages | (8-1/2 oz. each) corn bread/muffin mix | |
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| 3 | eggs | ||
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Directions:
In a large mixing bowl, combine corn, cream-style corn, sour cream, butter, corn bread/muffin mix and eggs. Beat just until
combined.
Pour into two greased 13x9x2 inch baking dishes. Bake at 350 F. for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 15 min. on wire racks before cutting. Serve warm.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/5034/
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