Corn Pudding

• 14 lb butter
• 1 cup sour cream
• 1 (15 ounce) can cream-style corn
• 1 (15 ounce) can sweet whole kernel corn, liquid included
• 2 large eggs
• 1 (8 1/2 ounce) box Jiffy corn muffin mix

1. Melt butter in 9x13 pan, Allow melted butter to cool then stir in sour cream mixing well.
2. Stir in the all remaining ingredients, Jiffy mix last.
3. Bake at 350 or until golden brown, rotating pan after 20 minutes.
4. For extra richness or zest add 1" cheese cubes or jalapeno slices.

butter, sour cream, creamstyle, sweet whole kernel corn, eggs, corn muffin

Taken from www.food.com/recipe/corn-pudding-510827 (may not work)