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Memphis Corn Pudding

Jean's easy corn pudding is made with corn and cream-stytle corn, sour cream, eggs, and a Jiffy muffin mix.

Ingredients:

• 1 ( 8 1/2 oz ) box Jiffy Corn Muffin mix
• 1 ( 16 oz ) can Whole Kernel Corn with juice
• 1 ( 16 oz ) can of Cream Corn
• 1 stick of melted butter or margarine
• 1 cup sour cream
• 2 eggs

Instructions:



Mix all ingredients until blended.Pour into big flat baking dish. Bake uncovered at 350 for 45-50 minutes or until lightly browned.

From J. Leonard, Florida, June, 1997