It's that time of year! Autumn is officially upon us and with that, beautiful warm colors, scents of cinnamon, and flavors of pumpkin. Today's recipe is for a deliciously sinful corn pudding - perfect for fall weather. It's sinful because it's not exactly calorie or fat free. :).
This is a sweet corn pudding, just like my friend Gaye who shares the recipe with me every time I lose it. Now I’ll always be able to find it! As always...let's get right to the good stuff!
In a large mixing bowl cream:
1/2 cup butter, softened
1/2 cup sugar
Add one at a time, beating well after each addition:
2 eggs
Beat in:
1 - 8oz container sour cream
Gradually beat in alternately:
1 - 8.5oz box of corn bread mix (Jiffy works well!)
1/2 cup milk
Fold in:
1 - 15 1/4oz can corn
1 - 14 3/4oz can creamed corn
Pour into a greased 3qt baking dish and bake at 325 for 45-50 minutes or until set and lightly browned.