Corn Pudding

Ingredients:

• 1 can whole kernel corn, drained
• 1 can creamed corn
• 1 egg, beaten
• ½ stick butter, softened
• ½ cup sugar
• 1 cup sour cream
• 1 box Jiffy corn bread mix

Directions:

Preheat oven to 350°.

In a large mixing bowl, combine all ingredients and mix well. Pour mixture into an ungreased loaf pan and bake for 45 minutes to 1 hour.

*It is a good idea to place the loaf pan on top of a cookie sheet because it has a tendency to spill a little due to the rising of the corn bread as it cooks.

Let stand for 15 minutes before serving.