Corn Pudding with Butter Sauce

Okay, this is a died and gone to heaven recipe. I think it is an old Southern favorite.  Friend Linda Madsen catered our daughter's wedding dinner and she made this dish that evening and I become a believer.  Brendalyn made it for our Girl's Night Out- Taco Tuesday.  I can't wait to have this again!

 (stock picture from the Internet)

Corn Pudding with Butter Sauce

1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can creamed corn
1 stick butter
1 cup sour cream
1 box Jiffy corn bread mix
2 T. finely minced onion
1 cup cheddar cheese, shredded

In a large bowl, melt butter.  Add corn and sour cream.  Mix together well.  Add corn bread mix and onion and stir all together.  Sprinkle with cheese.  Pour into buttered 9 x 13 pan.  Bake 45 minutes at 350 degrees.  Remove from oven and immediately pour butter sauce over the top.

Butter Sauce
1/2 c. butter
1/2 c. white sugar
1/2 c. water
2 T. flour

In a small sauce pan, combine butter, sugar, water, and flour.  Cook until clear.  When Corn Pudding is removed from oven, pour butter sauce over the top and serve immediately.