Cornbread Pudding

This is great served with barbecue chicken and coleslaw.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1⁄2 cup butter, melted
• 1 (8 ounce) container sour cream
• 2  eggs
• 1 (14 3/4ounce) can  cream-style sweet corn
• 1 (11 ounce) can white shoepeg corn
• 1 (11 ounce) can  mexicorn
• 1 (8 1/2ounce) package  corn muffin mix

Directions

1. Heat oven to 375. Spray 12x8-inch (2 quart) glass baking dish with nonstick cooking spray.
2. In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream corn, shoe peg corn, Mexicorn and corn muffin mix; stir just until moistened. Pour into sprayed baking dish.
3. Bake at 375 for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares and serve.