December 17, 2008

Corn Pudding

1/2 cup Butter, softened
2 Eggs
1/2 cup Sugar
1 cup Sour Cream
1 box Jiffy Corn Bread/Muffin Mix
1 can Cream Style Corn
1/2 cup Milk
1 can Whole Kernel Corn, drained

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well between additions. Beat in sour cream. Gradually add muffin mix, alternating with milk. Mix well and pour into a 3 quart baking dish. Bake uncovered at 350 degrees for 40-45 mins. until set and lightly browned.

Makes 8 servings.