KC Luck Family's corn pudding recipe
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup sour cream
1 package (8.5 oz) corn muffin mix
1/2 cup milk
1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream style corn
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add corn bread mix alternating with milk. Fold in the whole and cream corn.
Pour into a 3-quart baking dish. Bake, uncovered, at 325 degrees Fahrenheit for 45-50 minutes or until set and lightly browned.
1/2 cup sugar
2 eggs
1 cup sour cream
1 package (8.5 oz) corn muffin mix
1/2 cup milk
1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream style corn
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add corn bread mix alternating with milk. Fold in the whole and cream corn.
Pour into a 3-quart baking dish. Bake, uncovered, at 325 degrees Fahrenheit for 45-50 minutes or until set and lightly browned.