Mitchell family’s corn pudding
Ingredients
1 Box Jiffy Corn Muffin Mix
1 Cup Sour Cream
2 eggs
1 can, 15 oz., drained corn
1 can, 14 oz., cream style corn
1/2 cup chopped onions (optional)
1 cup cheddar cheese added in, or atop pudding 10 minutes before complete to melt and brown.
1 stick butter
Instructions
Preheat oven to 350.
Whip eggs first.
Add all other ingredients and mix well.
Pour into an 8X8″ greased pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
If desired, add cheese on top last ten minutes and bake until golden and bubbly.
Optional adds: Bacon bits, cooked sausage, crab meat. Or for heat, chili peppers or Jalepenos.