Corn Pudding Squares

Yield:
24 servings

Ingredients:

  1. 2 cans (15-1/4 oz. each) whole kernel corn, undrained
  2. 2 cans (14-3/4 oz. each) cream-style corn
  3. 2 cups (16 oz.) sour cream
  4. 1 cup butter or margarine, melted
  5. 2 packages (8-1/2 oz. each) corn bread/muffin mix
  6. 3 eggs
Directions:

In a large mixing bowl, combine corn, cream-style corn, sour cream, butter, corn bread/muffin mix and eggs. Beat just until
combined.

Pour into two greased 13x9x2 inch baking dishes. Bake at 350 F. for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 15 min. on wire racks before cutting. Serve warm.


TDS 3