1/2 cup butter, softened
1/2 cup sugar
2 Eggland's Best Eggs
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
Directions
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned. Yield: 8 servings.
Source: http://www.tasteofhome.com/recipes/corn-pudding?keycode=ZFB1113
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