Corn Pudding Casserole
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.