Corn Pudding Casserole

Corn Pudding Casserole

The last piece… there are not usually any leftovers when you serve this old fashioned corn pudding to a crowd…

Ingredients:

1 15-ounce can creamed corn

1 15-ounce can (drained) yellow corn

2 eggs

6 Tbs melted butter

1/2 cup sour cream

1 box Jiffy corn muffin mix

1/2 cup cheddar cheese

1/4 cup chopped green onions-about 4 onions

1/2 tsp pepper

1/2 tsp salt

Mix together melted butter, creamed corn, drained corn, sour cream, eggs, salt and pepper. Add the jiffy corn muffin mix, stir until just combined. Fold in the onion and cheese.

Pour batter into a greased 2-quart casserole dish. Bake on the middle rack of a preheated 375 degree oven for 45-55 minutes-until the top is golden and a knife inserted in center comes out cleanly.

We love this served with chili, bbq, or of course chicken wings!! It’s great for a crowd and there are almost never any leftovers!!