Yummy Corn Pudding With Variations

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Slowly whisk melted butter into beaten eggs, making sure that the butter is not so hot that it scrambles the eggs.

3. 3

   Stir in sour cream and corn, mix well.

4. 4

   Stir in corn muffin mix until just moistened.

5. 5

   Fold in cheese and any other add-ins, pour into greased 9x13 baking dish.

6. 6

   Let rest 3-4 minutes, then bake for about 60 minutes, until top is golden brown edges are nicely browned to get that nice crust. Cooking time will vary with add-ins, the key to done-ness is the browned crust. (I left it in oven to keep warm while bbq was finishing, and while I thought it had burned, it got even better.).

7. 7

   Optional add-in variations: Mexican style- add any or all of 1 can green chilies, sauteed onion and peppers, browned sausage, cumin and/or chili powder, chopped cilantro; Italian style- add roased red peppers, browned ground sausage, use italian blend cheese, sauteed garlic, parsley or italian seasoning; Mediterranean style use feta cheese, add olives, roasted peppers, fresh chopped rosemary. Really your imagination is your limit!

* Per serving · 4 servings · Values may vary.

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