Another recipe I got from Paul and Adrienne.

Corn Pudding Casserole

Course

Side Dish

Servings

servings

Ingredients

1/2 cup onion chopped
1/4 cup green pepper chopped
1/2 cup butter melted
1 15-oz can creamed corn
1 15.25-oz can whole kernal corn do not drain
3 eggs beaten
salt
pepper
1 8.5-oz box Jiffy Corn Muffin Mix must be the Jiffy brand

Course

Side Dish

Servings

servings

Ingredients

1/2 cup onion chopped
1/4 cup green pepper chopped
1/2 cup butter melted
1 15-oz can creamed corn
1 15.25-oz can whole kernal corn do not drain
3 eggs beaten
salt
pepper
1 8.5-oz box Jiffy Corn Muffin Mix must be the Jiffy brand

Instructions

Preheat over to 350 degrees.
Saute onion and green pepper in a large pan for about 5 minutes.
Combine with remaining ingredients, stirring until smooth.
Transfer the mixture from the pan to a greased casserole dish and bake in the oven for 30-40 minutes (longer baking makes pudding firmer).

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My friends Paul and Adrienne brought this over for a cookout one year and everyone loved it so much, I asked for the recipe. I’m not usually a big fan of beans, but this has become my favorite way to cook them. Delicious!

All-American Baked Beans

Course

Side Dish

Servings

people

Ingredients

2 28-oz can Bush's Original Baked Beans
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup onion chopped
1/2 cup green pepper chopped
1/3 cup honey
2 tsp yellow mustard
1/4 lb bacon cut into small strips

Course

Side Dish

Servings

people

Ingredients

2 28-oz can Bush's Original Baked Beans
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup onion chopped
1/2 cup green pepper chopped
1/3 cup honey
2 tsp yellow mustard
1/4 lb bacon cut into small strips

Instructions

Grease a large casserole dish and preheat the oven to 375 degrees.
Mix all ingredients, except the bacon, together in a large bowl.
Pour the mixture into the casserole dish and place the pieces of bacon on top.
Bake for 1 to 1.5 hours (or longer). The beans become thicker the longer they bake.

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