Corn Pudding
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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! Ingredients: 1 can creamed corn 2 cans corn kernels, drained 1 package 8.5 ounces Jiffy corn muffin mix (see photo) 8 ounces (2 sticks) butter at room temperature 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!
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