Corn Bread Pudding
1 (14 1/2 ounce) can creamed corn
1 (11 ounce) can mexicorn
1/4 lb melted butter
1 cup sour cream
1 lb marie callender’s original cornbread mix
1 egg
1 (10 3/4 ounce) can campbell’s Fiesta nacho cheese soup
Mix all the ingredients together; put in a greased 13x9 pan.
Bake for 1 hour in 350°F oven.
Put under broiler when done baking to brown nicely.