Corn Pudding - cooking recipe

Ingredients

2 c. (17 oz. can) cream-style corn
2 eggs, beaten
1 c. (8 oz.) sour cream
1 box \"Jiffy\" brand cornmeal muffin mix
1 stick butter or margarine

Preparation

Grease sheet cake pan.
Beat eggs.
Add corn, sour cream and Jiffy muffin mix, stirring in between each.
Pour into baking pan. Pour melted butter or margarine over top.
Bake at 350\u00b0 until lightly brown, 20 to 40 minutes.
Good warmed over.
Also freezes well.