Corn Pudding

I haven't posted a recipe for a long time and have been promising to post some.  With the holiday season coming up, I thought I'd post one that is very easy to "make and take". 

 
Ingredients:

1 box Jiffy Corn Muffin mix
2 eggs – beaten
1 cup sour cream
1 can creamed corn
1 can whole kernel corn – undrained
1 cup cheddar cheese, shredded
½ cup butter

Directions:

1. Melt butter in 9x13” baking pan.
2. Stir in creamed corn and undrained corn.
3. Stir in dry muffin mix.
4. Add eggs and mix gently.
5. Dot surface with sour cream and swirl in.
6. Top with shredded cheese.
7. Bake 350° 20-30 min.

Notes:

• If you haven't figured it out yet, this is not actually a 'pudding'...just what it was named. LOL
• If you can't find Jiffy Corn Muffin mix, just use the dry ingredients of your favorite corn muffin mix recipe.
• You can mix this up ahead of time and bake it once you arrive at your destination...if they have oven room.
• This travels well if you want to bake it first and take it warm.
• You can change this up a bit by adding a can (3oz) of chopped green chilies and/or 1 chopped onion.  Thanks to Cygnet for reminding me! 

If you have any questions, please feel free to ask and if you try the recipe, as always, I would love any feedback you would care to give. 

 

 Hey Sunny...I couldn't remember if your limit was 5 steps or 5 ingredients.  Either way, this is only 7 of each and still very easy for you if you need to take a side dish to a Thanksgiving gathering or want an easy dish to prepare. ;)