Thursday, November 18, 2010

Corn Pudding with Cheddar and Chives

2 eggs
1 (16-ounce) can creamed corn
1 (16-ounce can) whole kernel corn, drained
½ cup (1stick) butter, melted
1 cup (8-ounces) sour cream
1 (8 ½ ounce) package corn muffin mix
1 ½ cups grated mild cheddar cheese
¼ cup finely chopped fresh chives, Salt and pepper

Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking dish.

In a large mixing bowl, beat the eggs, then add corns, butter and sour cream and mix thoroughly. Fold in the corn muffin mix, cheese and chopped chives. Add a pinch of salt and a few grinds of black pepper and mix completely.

Scrape the mixture into the prepared pan and smooth the top.

Bake for 30 – 35 minutes until puffed and golden and firm in the center.

Serve immediately,

Serves 8 – 10

No comments: