Corn Pudding

By klzrebiec

Ingredients

• 2 sticks (16 tbsps) butter, melted
• 2 cans (11 oz each - 22 oz total) whole kernel corn
• 2 cans (14.5 oz each - 29 oz total) sweet corn, cream style
• 2 pkgs. (8.5 oz - 17 oz total) Jiffy corn muffin mix
• 1 16oz container sour cream (use full fat)
• Cinnamon sugar (optional)

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. In a large mixing bowl, stir together the melted butter, whole kernel corn, cream style corn, Jiffy corn mix, and sour cream. Mix well. Spray an extra large baking dish with Pam. Pour the mixture into baking dish. If desired sprinkle top with cinnamon sugar, Place in preheated oven and bake for 45 minutes or until set.