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.

Leave a Reply

Your email address will not be published. Required fields are marked *

seven + 3 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>