Corn Pudding

This is a popular side-dish for most of the family on Thanksgiving.

Ingredients

1/2 cup (1 stick) butter, softened

1/2 cup sugar

2 eggs

1 cup (8 ounces) sour cream

1 cup corn bread mix

1/2 cup milk

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (14-3/4 ounces) cream-style corn

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Directions

• Preheat oven to 325°.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Then fold in the corn.
• Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned.