Southern Corn Puddin'

Jane Marie advises that you take a taste of the corn meal mix that you use to determine how sweet it is. If it is sweet, use 1/2 teaspoon sugar, if not, use the full teaspoon to bring out the sweetness of the corn. She also said you can use low fat margarine meant for baking.

• 4 ounces butter or margarine, softened (1 stick)
• 8 ounces sour cream
• 8 ounces prepared cornbread mix
• 2 eggs, lightly beaten
• 1/2 - 1 teaspoon sugar
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream style corn

METHOD

Equipment: 9 inch pie pan or 9"x9" square bake pan, sprayed with cooking spray.

Preheat oven to 325°F.

In a medium bowl, cream margarine. Stir in sour cream and mix until blended.

Stir in cornbread mix, eggs, sugar and both corns. Mix until blended, but do not overmix.

Spread in pan and bake, uncovered, in preheated 325°F oven for 60 minutes or until a knife inserted in the center comes out clean.

If edges begin to brown too much, take a piece of foil large enough to cover the pan, quarter it, cut a 3 to 4 inch hole in the center, open the foil, and drape it loosely over the pan.

Serves: 6 to 8

recipe from www.inmamaskitchen.com

Contributor: Jane Marie

Please visit her web site: www.graciousjanemarie.com

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