Corn Pudding


  • ½ cups Butter, Softened
  • ½ cups White Sugar
  • 2 whole Large Eggs
  • 1 cup Sour Cream
  • 1 package (8.5 Oz.) Corn Muffin Mix
  • ½ cups Milk
  • 1 can (15 Oz. Can) Whole Kernel Corn, Drained
  • 1 can (15 Oz. Can) Cream Style Corn

Preheat your oven to 325 degrees. Spray a 3-quart baking dish with cooking spray.

In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Stir in the sour cream. Add the corn muffin mix and milk, and combine. Fold in both cans of corn.

Pour into the baking dish and bake uncovered for 45 minutes until golden and puffy.


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