This corn pudding is a favorite request on my catering menu - and so very easy to put together.........a win/win.


Ingredients:
2 15 1/4 oz cans Mexicorn - drained
1 14 3/4 oz can cream-style corn
1 8 oz package Jiffy corn-muffin mix
1 cup sour cream
1 stick butter - melted
1 1/2 C shredded Cheddar


Directions:
Preheat oven to 350 degrees
In a large bowl, stir together the 3 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 2 qt. casserole dish. Bake for 45 minutes or until golden borwn. Remove from oven and top with Cheddar. Return to oven for 5 minutes or until cheese is melted. Let stand at least 5 minutes before serving. Serve warm. An excellent accompaniment to roasted meats.

the corn pudding recipe I used for my catering was made with cream-style and whole kernel corn, eggs, cream, cornmeal, flour, etc.

it was one of the favorites everyone wanted