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.

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