Corn Pudding
By: Kathy Homer
Servings: 6-8
Ingredients
- -- 1/2 cup fresh green chilis (optional for the softies)
- -- 1 stick (1/2 cup) butter
- -- 1/4 cup grated parmesan cheese
- -- 2 eggs, slightly beaten
- -- 1 can cream style corn
- -- 1 package Jiffy corn muffin mix
- -- 1 can whole corn, drained
- -- 12 oz sour cream
Instructions
Preheat the oven to 350°F. Melt butter in a 9x13 inch pan. Mix the rest of the ingredients and pour into the pan. Bake for 35 minutes or until a knife comes out clean. Top with parmesan cheese 5 minutes before removing from the oven.