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| GLADYS' CORNBREAD PUDDING | |
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1 (1 lb.) can creamed corn 1 (1 lb.) can kernel corn, drained 2 eggs, slightly beaten 1 c. sour cream 1/2 c. melted butter 3/4 c. shredded Swiss, reserve about 1/2 for topping 3/4 c. shredded cheddar, reserve about 1/2 for topping 1 (8 1/2 oz.) pkg. Jiffy corn muffin mix Bread crumbs (optional) Combine all ingredients, reserving cheese (1 cup combination) for topping. Pour into greased casserole. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 45 to 60 minutes until nicely browned. Test center for firmness. Center should be springy but not cake like. This recipe can be used in various sizes of baking dishes (i.e. two quiche pans can be used) but allow for adjustment in baking times. Everyone of all ages loves this recipe. It can be cooked ahead, allowing for reheating time, to be warmed up for buffets, etc. Don't count on any leftover. | |
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recipe reviews #101071
V. Burbage (Pennsylvania) says:
The cheeses in this recipe really gives it a great surprise flavor. It made an excellent and delicious side dish and like you said there wasn't any left. Everyone wanted the recipe / so I turned them on to "cooks.com" (thank you Ms. Gladys). soooo scrumptious mm mmm good xo xo xo
#114058
Abby (Tennessee) says:
I found this recipe on this site 4 years ago and every Thanksgiving and Christmas dinner I am required to bring this dish. About 15 family members rave about this dish. I do not use the breadcrumbs on top, I choose to top with more cheddar cheese. One time I decided to add more cheese throughout the entire dish and it took longer to cook and was mushy so I will not alter the recipe again. It is a perfect recipe as written.
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