Corn Pudding V Recipe
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream style corn
- 1/2 cup margarine, softened
- 1 cup sour cream
- 1 (8.5 ounce) package dry cornbread mix
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish.
- Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
