Corn Pudding Casserole

By á-43407

Ingredients

• 1 can of corn, drained
• 1 can of creamed corn, NOT drained
• 1 cup of sour cream
• 1/2 - 1 stick of butter
• 1 – 1 1/2 cups of shredded cheddar cheese (optional)
• 1 box of Jiffy (or whatever) corn bread mix

Preparation

Step 1

1. Pre-heat oven to 350°

2. Drain can of corn and mix with creamed corn, Jiffy mix, butter and sour cream in baking dish (I use a 9x13).

3. Bake for 30 minutes or until preferred texture (I usually make sure it is solid and not soupy).

4. Remove from oven and top with shredded cheese (if using). Return to oven for 5 to 10 minutes or until cheese is melted.

5. Let stand a few minutes before serving.