CORN PUDDING
From: Marye
Serves: 6  •  Prep: 15 min  •  Cook: 40-45 min at 350°

From Marye's spiral recipe notebook — page 36 of the notebook she kept with grape-cluster illustrations on each page.

INGREDIENTS
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1 stick oleo (margarine or butter)
1 chopped onion
3 eggs, beaten
1 can whole-kernel corn, drained
1 can cream-style corn
1 box Jiffy corn muffin mix
⅜ cup sour cream
1 cup grated cheddar cheese

INSTRUCTIONS
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1. Preheat the oven to 350°F.
2. Sauté the chopped onion in the stick of oleo.
3. Add the beaten eggs, drained whole-kernel corn, cream-style corn, and Jiffy mix.
4. Place in a casserole dish; spread the ⅜ cup sour cream on top.
5. Cover with the grated cheddar cheese.
6. Bake at 350°F for 40 to 45 minutes.

NOTES
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From Aunt MM (Marye's notebook attribution).

[Photos in this folder: 38-20260611153822-corn-pudding.jpg, corn-pudding-notebook.jpg]
