Corn Pudding Squares

Yield: 24 servings

Ingredients

2 cans (15-1/4 oz. each) whole kernel corn, undrained

2 cans (14-3/4 oz. each) cream-style corn

2 cups (16 oz.) sour cream

1 cup butter or margarine, melted

2 packages (8-1/2 oz. each) corn bread/muffin mix

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.

Please note that some ingredients and brands may not be available in every store.

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