Corn Pudding
 

Helen's Corn Casserole

Helen Peagram
Serving Size: 4

1/2 cup All-purpose flour
1/2 cup Cornmeal
2 tablespoons Brown sugar ; packed
1 teaspoon Cream of tartar
1/4 teaspoon Baking soda
1/8 teaspoon Salt
2 Eggs
2 cans Regular corn ; 1 can drained
1 can Creamed corn
8 ounces Sour cream
2 tablespoons Butter

Mix all ingredients. Grease 9x13-inch pan and pour in batter. Dot with
butter; bake at 350 F for 45 minutes to 1 hour. Cut in squares and serve

Per Serving (excluding unknown items): 978 Calories; 61g Fat (54.6%
calories
from fat); 9g Protein; 105g Carbohydrate; 2g Dietary Fiber; 243mg
Cholesterol; 792mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 12 Fat; 4 1/2 Other Carbohydrates.

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