Cornbread Pudding

1. 1

   Melt margarine over low heat and let cool.

2. 2

   Combine cornbread mix, sour cream eggs and stir well.

3. 3

   Add both cans of corn and the cooled melted margarine and stir well.

4. 4

   Pour all into a greased casserole dish.

5. 5

   Bake at 350 degrees until top is golden brown and toothpick comes out moist but clean (approx. 30 minutes in a 3 - 4 inch casserole).

6. 6

   This recipe is best in a deep dish, but can use a 9 x 13 pan (approx. 20 minutes).

7. 7

   This should be more moist than corn bread...do not overcook.

* Per serving · 4 servings · Values may vary.

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