Cornbread Pudding

(10)
  5 reviews

1/2
cup butter, melted
1
(8-oz.) container sour cream
2
eggs
1
(14.75-oz.) can Green Giant™ Cream Style Sweet Corn
1
(11-oz.) can Green Giant™ SteamCrisp® White Shoe Peg Corn
1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers
1
(8 1/2-oz.) pkg. corn muffin mix

Directions

  1. 1 Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
  2. 2 In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream style corn, shoe peg corn, corn with peppers and corn muffin mix; stir just until moistened. Pour into sprayed baking dish.
  3. 3 Bake at 375°F. for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares to serve.

Notes

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Nutrition Information

Recipe Step Photos

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