Goose brought home this recipe and said I just HAD to try it..........so we did.  She used a 13 x 9 inch pan but then realized after she baked it, that she should have used a smaller pan so it would have been more moist.   I really liked it.  The following morning, Kiddo and I fried up some squares with butter in my cast iron skillet. 

YUMMMY!!!!

Last Friday we had tacos for dinner so I thought I would make the corn pudding to go with it, this time using an 8 x 8 inch square pan.  It was WONDERFUL!   A little crunchy on the outside and creamy on the inside.  This is a definite must if you love corn as much as I do!!

ENJOY

Easy & Delicious Corn Pudding

1 can creamed corn

1 can whole kernel corn

1 stick butter (melted)

1 box Jiffy cornbread mix

1 - 8 oz container of sour cream

8 x 8 inch glass pan

Preheat oven to 350 F.  Spray an 8 x 8 inch pan with non-stick cooking spray, put aside.  In a large mixing bowl, combine all your ingredients. (are you still with me? lol)  Pour into prepared pan.

Bake for approximately 1 hour.  The top will be a nice golden brown.

Now isn't that one of the easiest recipes you have ever seen?
We I couldn't wait for it to cool!  lol  Mmmmmmmmm.....It's soooo good! 

Blessings~
Laura