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Grandma Dixon's Corn Pudding


"Simple and wonderful side dish family-favorite. Sorry, she never shared where this recipe came from."
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55 m servings 323 cals
Original recipe yields 12 servings (1 9X13-inch pan)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Heat butter in a skillet over medium heat; cook and stir onion and green bell pepper in hot butter until soft, 5 to 10 minutes.
  3. Mix whole kernel corn, cream-style corn, corn muffin mix, and eggs together in a bowl; pour into the prepared baking dish. Spoon sour cream evenly over corn mixture and top with onion mixture and Cheddar cheese.
  4. Bake in the preheated oven until cheese is browned and middle is mostly set, 30 to 45 minutes.

Nutrition Facts

Per Serving: 323 calories; 18.6 g fat; 29.6 g carbohydrates; 12.1 g protein; 75 mg cholesterol; 749 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 1
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I did not care for this recipe. I thought the melted cheddar on top overpowered the flavor of the corn. The sour cream made clumps in mine.