Irmadella Reed'S Corn Bread Pudding - cooking recipe

Ingredients

1 can whole kernel corn
1 can cream-style corn
1/2 stick oleo, melted
2 eggs, beaten
1 c. sour cream
1 pkg. cornmeal muffin mix
2 Tbsp. sugar
Parmesan cheese topping

Preparation

Mix all ingredients together.
Put in a greased 9 x 13-inch pan.
Sprinkle with cheese.
Bake at 350\u00b0 for 45 minutes.