Chef Freddy from Fantasy Springs shares this week’s tip on cranberry pecan cornbread pudding
Ingredients 2 large eggs 1 cup sour cream 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (14-3/4 ounces) cream-style corn 1/2 cup butter, melted 1 package (8-1/2 ounces) cornbread/muffin mix 1/4 teaspoon paprika Buy Ingredients Powered by Chicory Directions In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just
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