June 28, 2006

Corn Pudding

1/2 Cup Butter
1/2 Cup Sugar or Splenda
2 Eggs
1 Cup Sour Cream
1/2 Cup Milk
1 pckg. Corn Bread/Muffin Mix
1 Can Whole Kernel Corn
1 Can Cream-Style Corn

Preheat oven to 325 degrees. 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 alternating with milk. Fold in both cans of corn.

Bake uncovered at 325 degrees for 45-50 mins. or until lightly browned. Yields 8 servings.