Recipe: Corn Pudding

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Corn Pudding

Here is the corn pudding recipe that we served at the Eggtoberfest 06. We cooked it in a 12 inch deep pizza pan.

1		stick butter, melted and slightly cooled
1 cup		sour cream
1 can (16oz)		cream style corn
1 can (16oz)		whole kernel corn, undrained
2		eggs
1		box Jiffy corn muffin mix

Beat eggs with whisk, then stir in sour cream and mix well.

Stir in other ingredients, mixing in corn muffin mix last.

Bake in lightly greased 9 x 13 inch baking dish at 350°F for 50 minutes or until golden.

Be careful not to overbake or it will become dry.

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