Corn Bread "Pudding" Casserole

By ccavaletti

Ingredients

• (aka Scalloped Corn according to Mark) :)
• 3 Tbsp butter
• 2 - 15 oz cans cream-style corn
• 1 - 10-12 oz bag frozen corn, thawed and drained
• 1 - 8-1/2 oz box corn muffin mix
• 1 - 8 oz container sour cream
• 3 large eggs

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350 degrees.
Melt the butter in a large saucepan and use a bit of
it to grease a 9x13" baking dish. Remove the saucepan
from the heat, then add the remaining ingredients and
stir until combined well. Spoon the mixture into the
baking dish.

Bake until the casserole is no longer wobbly in the
center and is nicely browned on top, 50 to 60 minutes.
Let stand 5 minutes before serving.

Serves 12