Jiffy Corn Pudding - cooking recipe

Ingredients

17 oz. can cream-style corn
17 oz. can whole kernel corn
1 pkg. Jiffy cornbread mix
2 beaten eggs
1/4 c. butter or oil
1 c. sour cream

Preparation

Drain liquid from whole kernel corn.
Mix together corn and cornbread mix.
Add beaten eggs, shortening and sour cream.
Mix well.
Bake in a greased 9 x 9-inch pan or 1 1/2-quart casserole for 1 hour at 350\u00b0.
Diced ham may be added.
Makes 6 to 8 servings.