REDBIRD CORN PUDDING


Ingredients

  • This makes 10 to 12 servings.
  • 1 15 oz. can of cream-style corn
  • 1 15 oz. can of whole kernel corn (drained)
  • 2 eggs beaten
  • 1 stick of butter
  • 1 8 ounce box of Jiffy Corn Muffin Mix
  • 8 ounces of sour cream
  • 3 or 4 grinds of black pepper



Book cover: A Redbird Christmas, by Fannie Flagg

Directions

Preheat oven to 350 degrees F. Mix all ingredients together well. Put in 9-by-13 buttered dish and bake for about 45 minutes, or until firm in the middle.


Notes

Fannie Flagg, who wrote "Fried Green Tomatoes at the Whistle Stop Cafe: A Novel," also wrote "A Redbird Christmas." Just as in "Fried Green Tomatoes," she includes some recipes in "A Redbird Christmas." This side dish recipe is adaped from one of them. If you have any leftovers cut them in squares and fry in a little butter to have with breakfast. Leftovers of this also freeze and reheat well.


 
 

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