This recipe comes from my mother-in-law and our kids just love it. We serve it as a side dish but
with its sweet taste this dish almost qualifies
as a dessert!
1 can creamed corn
2 cans corn kernels,
1 package 8.5 ounces
Jiffy corn muffin mix (see photo)
8 ounces (2 sticks) butter at room
1 cup sour cream
2 eggs, beaten
You can let the butter stand for 30-45 minutes on a counter to let it come to room temperature.
Combine the butter and sour cream and then mix in the eggs. Then add all the corn and mix that in as
well. Finally, add the muffin mix.
Pour the mixture into a lightly greased 9”x13” pan and bake at 325 degrees for 1 hour, or until you
can insert a knife blade into the pudding and have it come out with pudding clinging to it and not just
liquid. Your oven may be hotter or colder than mine, so you will have to experiment to get this right. Try
increasing the temperature by 25 degrees if your pan is made of Pyrex because that glass does not
conduct heat as well as a metal pan.
Cut into blocks and serve warm for best taste!