Corn Bread Pudding
Denver Showroom, Dan Marshall and Vaughn Hobbs
1 package of Jiffy corn bread mix
1 cup fresh corn from cob (2 ears) or about 12 ounces of frozen or canned
1 8.5-ounce can of creamed corn
8 ounces of vanilla yogurt
1 cup of milk
4 eggs
1/4 cup of melted butter
9x9x2 baking dish
Preheat oven to 340 degrees. Combine all dry ingredients and mix thoroughly. Beat eggs until no white is visible. Add beaten eggs, yogurt, whole kernel corn, creamed corn, and milk to dry ingredients, whisk until incorporated. Pour into greased baking dish and bake for 35 min or until set. This dish is meant to be moist so be careful not to over bake.
