Michelle's Corn Pudding Recipe

My cousin Nicole got married to the love of her life in Virginia. At their wedding one of the side dishes was Corn Pudding and it was fabulous! After watching my husband devour two helpings and then hearing him talk about it the day after, I decided we needed to make it at home. All the recipes I found had different varying degrees of the same ingredients. Some with eggs, some without, a few with tons of butter and others with lots of sugar added. After weighing my options I put together the recipe that suites our taste buds the most. Then I tried it out on our friends & family. When the requests for the recipe began I knew we had a winner! Annnd it's ridiculously easy!  Here it is...my corn pudding recipe...

Michelle's Corn Pudding Recipe

Makes 6-8 side dish servings

2 - Eggs (you can use Egg Beaters)
1 - 14.75oz Can of Creamed Corn
1 - 14.75oz Can of Corn
1 - Cup of Sour Cream (you can use Light Sour Cream)
1/2 - Stick of Butter (do not use a butter substitute)
1 - Box of Jiffy Corn Muffin Mix

Directions:
1. Preheat your oven to Bake at 350 degrees.

2. Lightly grease the inside of a casserole dish with spray-oil or butter.

3. Beat the eggs in a small bowl and set aside.

4. In a mixing bowl add all the remaining ingredients and pour eggs on top before mixing. After adding the eggs, mix until blended well. Pour in to a casserole dish and bake uncovered for 40 minutes.

PLEASE NOTE: If you are doubling the recipe you will  have to bake it longer depending on the depth of the casserole dish. To test if it is cooked, slide a knife in the middle of the Corn Pudding. If the knife comes out mostly clean then it is done.  It doesn't have to come out completely clean.  This is a yummy moist dish so you do not want it to be dry.