Corn Pudding by Gloria Robertson

1/2 cup softened butter, 1/2 cup sugar, 2 eggs, 8 oz. sour cream, 1 package Jiffy corn muffin mix, 1 can (15&1/4 oz.) whole kernel corn drained, 1 can (14 & 3/4 oz) can of creamed corn.  In large bowl, mix butter, sugar.  Add eggs one at a time beating after each.  Add sour cream.  Gradually add muffin mix alternating with milk.  Fold in corn.  Pour into greased 3 quart baking dish.  Bake uncovered 45 to 50 minutes at 325 til lightly brown on top.

Butter Pecan Cake by Louise Hodges

1 Box Betty Crocker Butter Pecan Cake Mix, 2/3 cup oil, 4 eggs, 1 cup milk, 1 can coconut pecan icing, 1 can chopped pecans.  Preheat oven to 325.  Grease and flour bundt pan.  Add 1/2 cup pecans at bottom of cake pan.  Mix cake mix, oil, eggs and milk together.  Beat at medium speed for 2 minutes.  Add can of coconut pecan frosting to bottom.  Add remaining 1/2 cup pecans to batter.  Mix well.  Pour into pan and Bake at 325 for one hour or until done.