Corn Pudding

7 ingredients
1 steps

Ingredients

  • 2 cans whole kernel corn, drained
  • 2 cans creamed corn
  • 2 (8-1/2 oz.) boxes Jiffy cornbread mix
  • 2 sticks butter or margarine
  • 4 eggs
  • 1 (16 oz.) sour cream
  • 1/3 c. maple syrup

Directions

  1. 1
    In saucepan, melt butter or margarine. Heat up to bubbling and scramble eggs in butter. Turn off heat. Mix in cornbread mix until mixture is of a pastry consistency. Add the rest of the ingredients and mix well. Place in 9 x 13-inch baking dish and bake at 350° for 45 minutes or until pudding is firm and has a slight golden brown appearance. Serve hot.

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