Corn Pudding
1 stick butter, melted
1 egg
1 (16 ounce) sour cream
1 (15 ounce) can shoepeg corn, drained
2 (15 ounce each) cans creamed corn
1 (8 1/2 ounce) box Jiffy cornbread mix
Mix melted butter or margarine, egg and sour cream. Add other ingredients. Bake in greased 9 by 13-inch casserole dish uncovered for 1 hour at 375 degrees.
Serves 10 to 12
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