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Corn Pudding

Susan Poston

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup (8 oz) sour cream
  • 1 package (8 1/2 oz) corn bread/muffin 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 greased 3 qt baking dish.

Bake, uncovered, at 325 for 45-50 minutes or until set and lightly browned.

Yeild 8 servings.

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