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Ingredients:
1 stick butter, melted
2 eggs, beaten
1 package Jiffy corn muffin mix
1 can whole kernel corn, drained
1 can creamed style corn
Preparation:
Pour melted butter in the bottom of a greased casserole dish.
Mix rest of ingredients together and pour on top of butter.
Bake at 350 degrees for 30-45 minutes.
Note:
This is the best corn pudding I’ve ever had, and so easy to make. And you can make it the day before and refrigerate until ready to bake.
Also, I’ve been lazy before and added the melted butter in with the rest of the stuff and it does fine.
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