Corn Pudding

Name: Corn Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 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

Marye Sides

Serves 6 Prep 15 min Cook 40-45 min at 350°

Marye's handwriting — page 36 of her spiral recipe notebook.

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

Ingredients

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

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

From Aunt MM (Marye's notebook attribution).