Cornbread Pudding #537 10/00

Categories:
breads, casserole, low country

1/2 cup butter; melted
8 oz sour cream
2 eggs
1 14.75 Oz can cream style cream corn
1 11 oz can white shoe peg corn; drained
1 11 oz can mexicorn with red & green peppers; drained
1 8 1/2 oz pkg corn muffin mix

Heat oven to 375. Spray a 12 X 8 inch glass baking dish with Pam. In a large bowl, combine butter, sour cream and eggs; mix until well blended. Add remaining ingredients and stir just until moistened. Bake for 45 to 55 minutes until slightly puffed and golden brown. Cut into squares to serve.

Contributor: Pillsbury Casserole Cookbook

Yield: 12 servings