Corn Pudding - cooking recipe

Ingredients

2 cans whole kernel corn, drained
2 cans creamed corn
2 (8-1/2 oz.) boxes Jiffy cornbread mix
2 sticks butter or margarine
4 eggs
1 (16 oz.) sour cream
1/3 c. maple syrup

Preparation

In saucepan, melt butter or margarine. Heat up to bubbling and scramble eggs in butter. Turn off heat. Mix in cornbread mix until mixture is of a pastry consistency. Add the rest of the ingredients and mix well. Place in 9 x 13-inch baking dish and bake at 350\u00b0 for 45 minutes or until pudding is firm and has a slight golden brown appearance. Serve hot.