Indigo Grill’s Indian Corn Pudding

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(10 – 12 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1/4 cup plus 1-1/2 Tbsp. milk
  • 1/4 cup margarine or butter, melted
  • 1 Tbsp. Tabasco sauce
  • 1 can (8-1/4 oz.) cream style corn
  • 1 cup cheddar cheese, grated
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 white onion, thinly sliced
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Butter muffin pan or use paper baking cups.

Combine corn muffin mix, milk, margarine or butter, Tabasco sauce and corn. Mix well. Fill muffin cups 2/3 full. In separate bowl, combine remaining ingredients. Blend well. Spread over corn muffin mixture. Bake 30 – 35 minutes. Serve hot.

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