Holiday
Easter Corn Pudding Recipe
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Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 eggs
- 1 cup sour cream 8 ounces
- 1 package corn bread/muffin mix 8-1/2 ounces
- 1/2 cup 2% milk
- 1 can whole kernel corn drained, 15-1/4 ounces
- 1 can cream-style corn 14-3/4 ounces
Ingredients
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Instructions
- Preheat oven to 325 degree celcius.
- 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. Fold in corn.
- Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned.
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