Cornbread Pudding

Directions

1. 1
   Heat oven to 375.
2. 2
   Spray 12x8-inch (2 quart) glass baking dish with nonstick cooking spray.
3. 3
   In large bowl, combine butter, sour cream and eggs; mix until well blended.
4. 4
   Add cream corn, shoe peg corn, Mexicorn and corn muffin mix; stir just until moistened.
5. 5
   Pour into sprayed baking dish.
6. 6
   Bake at 375 for 45 to 55 minutes or until slightly puffed and golden brown.
7. 7
   Cut into squares and serve.