Corn Bread Pudding

Corn Bread Pudding

 

Ingredients:

1 (17 oz.) can whole kernel corn

1 (17 oz.) can cream style corn

1 stick butter, melted and cooled

1 (8 oz.) pkg. sour cream

2 eggs, beaten

1 pkg. Jiffy corn muffin mix

 

Directions:

 

1. In a medium sized bowl beat eggs.
2. Add melted, cooled butter, add sour cream, corn, and Jiffy mix.
3. Put into 2 1/2 quart casserole.
4. Bake about 1 hour at 350 degrees.
5. Allow to cool slightly before serving.