Jefferson County Recipe of the Day: Corn Pudding

This recipe makes an excellent side dish!

Corn Pudding


1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup sour cream
1 – 8 1/2 oz. package corn bread/muffin mix
1/2 cup 2% milk
1 regular size can whole kernel corn, drained
1 regular size can 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. Add corn.

~Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes (or until set).

~Makes eight servings.

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