Corn Pudding

Source: Sally Joyce (2002)
Prep time: 10 minutesCooking time: 50 minutesTotal time: 1 hour


1 cn
cream-style corn (17-oz can)
1 cn
whole kernel corn (17-oz can, drained)
1 c
sour cream
1 pk
Jiffy corn muffin mix
3⁄4 c
butter (melted)
cayenne pepper (to taste)


Preheat oven to 350 degrees. Mix all ingredients and pour into greased 9 x 13-inch baking dish. Bake 50 to 55 minutes.