Corn Pudding

• Serves: 8

• Source

• Contributor: MikeCrute

Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 package (8 ounces) corn bread/muffin mix
• 1/2 cup 2% milk
• 1 can (15 ounces) whole kernel corn, drained
• 1 can (14 ounces) cream-style corn

Instructions

1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
2. Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned. Yield: 8 servings.

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