Corn Pudding

[jglass]

Corn Pudding

SERVES 4 -6
8 tablespoons butter or margarine, softened
1 cup sour cream, i use light sour cream
1 (16 ounce) can corn, drained
1 (16 ounce) can creamed corn
1 (9 ounce) box corn muffin mix
1 cup grated sharp cheddar cheese, optional
1 egg

Preheat oven to 375 degrees Fahrenheit.
Grease a 8x8 pan or a 2-quart casserole with non-stick spray.
In a large bowl, mix the butter, sour cream, and egg.
Stir in the cans of corn and the muffin mix.
Pour the mixture into the pan and bake for one hour.
If you want to use the cheese- we don't use it- add it after 45 minutes cooking time and stir it in well.
The mixture will brown only slightly, but it should be set in the middle and slightly puffed.

[Cook Chatty Cathy]

Janie have you ever made Corn Pudding before? I have had it although never made it myself. I do not remember it being like this recipe. I would like to give this recipe a try, thank you for posting!

[jglass]

Never tried it before but I was thinking of using this one this Sunday.

[jglass]

Tried this one today Cathy.
It was ok. Would have been better without the cheese.
I wont be repeating it. Jons Dad didnt care for it much.