Cornbread Pudding

Directions

1. 1
   Melt margarine over low heat and let cool.
2. 2
   Combine cornbread mix, sour cream eggs and stir well.
3. 3
   Add both cans of corn and the cooled melted margarine and stir well.
4. 4
   Pour all into a greased casserole dish.
5. 5
   Bake at 350 degrees until top is golden brown and toothpick comes out moist but clean (approx. 30 minutes in a 3 - 4 inch casserole).
6. 6
   This recipe is best in a deep dish, but can use a 9 x 13 pan (approx. 20 minutes).
7. 7
   This should be more moist than corn bread...do not overcook.