Corn Pudding
Submitted by: Linda Phelps
1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup (8 oz.) sour cream
1 package Jiffy cornbread/muffin mix
1/2 cup milk
1 can whole kernel corn drained (I like to put the whole corn in the blender and then add all the other ingredients.)
1 can cream-style corn
This makes a large 3-quart casserole or two smaller casseroles.
Bake at 325 degrees for 45- 50 minutes.