8ozsour creamyou can use light for a lower calorie dish
2eggs
1 ½cupscheddar cheeseshredded
8ozJiffy corn muffin mixdo not try with another mix, it doesn't work as well
2Tablespoonssugar
½cupbutter (1 stick)melted
Instructions
Preheat oven to 350 degrees. Spray a 7x10 or other medium-sized casserole dish with nonstick spray.
In a large bowl, combine both corns, sour cream, eggs and ½ cup cheddar cheese. Blend well.
Add Jiffy corn mix and sugar. Stir.
Pour in melted butter that has cooled slightly and mix well.
Pour into prepared casserole.
Bake for 45-50 minutes. You will know it’s done when the edges have browned and the center has mostly set.
Remove from oven and sprinkle with remaining cup of cheese.
Return to oven for 10-15 minutes or until cheese has melted.
Garnish with green onions and optional bacon bits. Serve hot.
Notes
Variations
Love bacon? Stir in ½ cup cooked & crumbled bacon to casserole then bake. And go ahead and sprinkle some on top too, 'cause there's never enough bacon!
Are you a sweet cornbread lover? Double the sugar to 4 tablespoons.
Like a lighter, more soufflé-textured, pudding? Add up to 5 eggs and mix well.
Want a spicier corn pudding? Add green chiles to mixture and sub in Jalapeno Jack for part of the cheddar cheese.