1 15 oz can whole kernel corn, drained
1 15 oz can cream corn
1 stick butter
1 8 oz container sour cream
2 beaten eggs
1 box corn bread mix
Lynnette Taylor and Billy Weaver
- Preheat oven to 350°F.
- Melt butter in small casserole dish.
- Mix corn and sour cream and beaten eggs well, then add to melted butter and mix again.
- Sprinkle corn bread mix (I use Jiffy) over corn and stir together.
- Bake for 45 minutes at 350°F.
Billy Weaver - Corn Pudding