Easy Corn Pudding - Camping
Here's a simple "dump and bake" corn pudding that can be made at camp. Or make at home then freeze and take with you. It can be defrosted and reheated in the mw.
Easy Corn Pudding
Ingredients
• 1 (15 ounce) can creamed corn
• 1 (15.25 ounce) can whole kernel corn
• 1/4 pound (1 stick) butter, softened
• 1 (8.5 ounce) package corn bread mix (I use Jiffy).
• 1 (8 ounce) container sour cream (optional)
(*Double everything for a crowd.)
Directions
1. Preheat oven to 350°F (175°C ). Put butter in 2 quart casserole dish, place in oven until melted.
2. Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes
*Doubled recipe takes 50 minutes to an hour.
Easy Corn Pudding
Ingredients
• 1 (15 ounce) can creamed corn
• 1 (15.25 ounce) can whole kernel corn
• 1/4 pound (1 stick) butter, softened
• 1 (8.5 ounce) package corn bread mix (I use Jiffy).
• 1 (8 ounce) container sour cream (optional)
(*Double everything for a crowd.)
Directions
1. Preheat oven to 350°F (175°C ). Put butter in 2 quart casserole dish, place in oven until melted.
2. Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes
*Doubled recipe takes 50 minutes to an hour.
