pat's Recipe

Corn Pudding

Category: Vegetable

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup (8 oz) sour cream
1 pkg (8 1/2-oz) corn bread mix
1/2 cup milk
1 can (15 1/4 oz) whole kernel corn, drained
1 can (14 3/4 oz) cream-style corn

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add corn bread/muffin mix alternately with milk. Fold in the corn.
Pour into a greased 3-qt baking dish. Bake, uncovered, at 325F for 40-50 minutes or until set and lightly browned.

8 servings