June 28, 2006
Corn Pudding
1/2 Cup Butter 1/2 Cup Sugar or Splenda 2 Eggs 1 Cup Sour Cream 1/2 Cup Milk 1 pckg. Corn Bread/Muffin Mix 1 Can Whole Kernel Corn 1 Can Cream-Style Corn | |
Preheat oven to 325 degrees. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add corn bread/muffin mix alternating with milk. Fold in both cans of corn. Bake uncovered at 325 degrees for 45-50 mins. or until lightly browned. Yields 8 servings. |
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