Corn Pudding

justmecookin Thu Jun 29, 2017 5:49 pm

Corn Pudding

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Preheat oven to 325°. 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 or 13x9-in. baking pan. Bake, uncovered, 45-50 minutes or until set and lightly browned. Yield: 8 servings.

For a Tex-Mex side sent straight from above, add a can of diced green chilies to the corn mixture and top with 1 cup of shredded Monterey Jack.
Want a corn pudding that's less sweet? Simply omit the sugar.