Corn Pudding
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6
large
Eggs
2
sticks
melted
Butter, Salted
1
package
Sour Cream
2
cans
Yellow Corn
2
cans
Yellow Corn, Cream Style
2
packages
Cornmeal, Yellow, Self-Rising
1
cup
Granulated Sugar
2
tsp
Vanilla Extract (Pure)
Preheat oven to 350 degrees. In a bowl melt butter, set aside to cool slightly. In a large mixing bowl beat together 6 eggs. Add sour cream, corn (undrained,) creamed corn, jiffy corn muffin mix and sugar to eggs. Mix well. Add cooled melted butter to corn mixture and mix well. Add vanilla extract to mixture (make sure this is done last.) Pour corn mixture into a greased 15×11 casserole dish. Bake at 350 degree for 1 hour and 15 minutes OR until golden brown.
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