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    CORN PUDDING


    Source of Recipe


    Aunt Saunny

    1/2 cup (1 stick) butter, melted
    1 cup onion, chopped
    1 can (11 oz) Mexicorn, drained
    1 can (14-3/4 oz) cream style corn
    3 eggs, beaten (I used 2 jumbo)
    2 (4 oz) cans diced green chilies
    1 cup sour cream
    1 box (8-1/2 oz) Jiffy corn bread mix
    1 cup cheddar cheese, shredded

    Heat oven 350º F- Lightly butter a 2 quart casserole dish. Sauté onions in melted butter until tender; add corn, beaten eggs, green chilies and sour cream. Stir in muffin mix and then pour into a buttered casserole dish. Sprinkle with cheese on top. Bake uncovered 40 to 45 minutes.

 

 

 

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