Why recepie famous for?
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom’s recipe, and it always reminds me of her
Ingredients
2 large eggs1 cup sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup butter, melted
1 package (8-1/2 ounces) cornbread/muffin mix
1/4 teaspoon paprika
Instructions
In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
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