Quick Corn Pudding

Ruth Drummond
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 16 oz can cream style corn
  • 16 oz can whole kernel corn, drained
  • 1/3 cup dry bread crumbs
  • 1 egg, slightly beaten
  • 1/2 cup sour cream
  • 1/2 tsp salt
  • 1/8 tsp pepper

Mix all ingredients and put in greased casserole dish. Bake in moderate oven at 350 degrees about 40 minutes, or until firm.

Serves 4.





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