In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325° for 45-50 minutes or until set and lightly browned.
Originally Submitted
8/13/2009
0 Out of 5 from
0 reviews
You can add this Corn Pudding recipe to your own private DesktopCookbook.
