Corn Pudding - cooking recipe

Ingredients

1/2 c. margarine, melted
16 oz. sour cream
16 oz. can creamed corn
8 1/2 oz. box Jiffy cornbread mix
3 eggs, beaten
16 oz. can whole kernel corn

Preparation

Mix margarine, eggs and sour cream together.
Add both cans of corn and cornbread mix.
Bake at 350\u00b0 in covered 2-quart casserole for 1 hour.
Remove cover and bake for another 30 minutes.