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Prep 10min
Total1hr5min
Ingredients7
Servings12
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Ingredients
1/2
cup butter, melted
1
(8-oz.) container sour cream
2
eggs
1
(14.75-oz.) can cream style sweet corn
1
(11-oz.) can white shoe peg corn
1
(11-oz.) can whole kernel corn, red and green peppers
1
(8 1/2-oz.) pkg. corn muffin mix
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Steps
1
Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
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
Bake at 375°F. for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares to serve.
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Sour cream results when a lactic acid culture is added to cream. Regular sour cream contains about 20% fat, whereas light sour cream contains about 40% less fat because it is made with half-and-half.
This savory Cornbread Pudding is perfect with barbecue chicken and coleslaw.
If you can’t find canned corn with peppers, use regular canned corn and 1/4 cup of chopped roasted red pepper for this Cornbread Pudding recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
280
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
8g
40%
Cholesterol
65mg
22%
Sodium
660mg
28%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
12%
Sugars
7g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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