Jiffy Corn Pudding Recipe

Ingredients

• 8 ounces sour cream
• 8 tablespoons salted sweet cream butter, (½ cup) melted
• 2 large eggs, beaten
• 8.5 ounces Jiffy corn muffin mix
• 14.75 ounces cream style corn, un-drained (your favorite brand)
• 14.5 ounces golden sweet whole kernel corn, drained (your favorite brand)

Instructions

1. Preheat the oven to 350°F.
2. Generously spray a 9×9-inch baking dish with baker’s spray (I used Baker’s Joy, but you can use a generic version). Set it aside.
3. Add the sour cream, melted butter, and eggs to a medium-sized mixing bowl. Whisk to combine.
4. Stir in the corn muffin mix, undrained cream corn, and the drained whole kernel corn. Stir just until incorporated.
5. Evenly spread the mixture into the prepared baking dish. Bake For 50 to 55 minutes until golden brown. Serve while hot.

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