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     Title: Corn Pudding
Categories: Breads, Dairy, Vegetables
     Yield: 8 servings

   1/2 c  Butter; softened
   1/2 c  Sugar
     2 lg Eggs; room temperature
     1 c  Sour cream
 8 1/2 oz Box cornbread/muffin mix
   1/2 c  Milk
15 1/4 oz Whole kernel corn; drained
14 3/4 oz Cream-style corn

 Set oven @ 325 /163 C.

 In a large bowl, cream butter and sugar until light and
 fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well
 after each addition. Beat in sour cream. Gradually add
 muffin mix alternately with milk. Fold in corn.

 Pour into a greased 3 qt. baking dish or 13x9" baking
 pan. Bake, uncovered, until set and lightly browned,
 45-50 minutes.

 Recipe by P. Lauren Fay-Neri, Syracuse, New York

 Recipe From: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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