Corn Pudding

Recipe by AMY MCCHESNEY
READY IN: 1hr 5mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 ounce) can corn (DO NOT DRAIN)
  • 1
    (14 1/2 ounce) can creamed corn
  • 2
    eggs, slightly beaten
  • 12
    cup butter, melted
  • 4
    ounces sour cream
  • 1
    (8 1/2 ounce) box Jiffy cornbread mix
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DIRECTIONS

  • Mix all ingredients together until well mixed.
  • Pour in greased 8 x 8-inch baking dish.
  • Bake 1 hour at 350°F.
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