www.monthlymealplanner.com

Corn Pudding
by cheryl bertram
serves: 6
  Vegetable
Ingredients:
  1 CAN   15 oz- Creamed Corn
  1 CAN   15.5 oz- Whole Kernal Corn
  1/4 POUND   Butter, Softened
  1 PKG   Corn Muffin Mix
  8 OZ   Sour Cream
Directions:
  Preheat oven to 350. Put butter in 2-quart casserole dish. Place in oven until melted. Remove dish and add creamed and whole kernal corn, corn muffin mix and sour cream. Mix well. Bake uncovered approximately 30 minutes.