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. |