Recipe by BLUE ROSE
This recipe came from a good friend of ours. Every time she make this there are no leftovers. She won an award for this recipe.
Top Review by HocoRuco
Really yummy! I would describe it as a corn bread pudding (I don't mean a corn flavored bread pudding but rather a corn bread with a pudding-like consistency). I only used half the amount of sour cream because someone in my house opened it up and ate a bunch before I could write on the top that it was for a recipe. I also used 15 oz cans of both corn and creamed corn because I didn't notice that the recipe called for small cans until after I was home from the store.
More regular corn (frozen? canned?, I love me some corn!)
Zucchini? (more veggies!!)
Light Sour cream (calorie cutting)
Egg (to solidify it a bit)
- 1 (8 1/2 ounce) box cornbread mix
- 1 (8 1/2 ounce) can creamed corn
- 1 (8 1/2 ounce) can whole corn, drained
- 1 cup sour cream
- 1⁄2 cup butter, at room temperature