Rose & Joe's

Recipe Wednesday
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.