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Corn Pudding

Corn Pudding

A favorite recipe of Ella Tankersley, wife of Pictsweet founder J.O. Tankersley. This Corn Pudding has served many at family gatherings and church suppers. It will become one of your favorites too.
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Serves 8

  • 4 cups Pictsweet Cut Corn
  • 2 cups Pictsweet Yellow Cream Corn
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 beaten egg
  • 1 pkg. (6 oz.) yellow corn bread mix


Combine all ingredients. Pour in a greased, two-quart baking dish. Bake for 1 hour at 350 degrees.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 320
  • Total Fat: 13g
  • Cholesterol: 60mg
  • Sodium: 430mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 3g
  • Protein: 7g

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