Southern Corn Pudding

Ingredients:
1 8.5-oz package Corn muffin mix; (preferably Jiffy)
1/2 teaspoon Sugar; (up to 1 teaspoon), (see *)
1 15.25-oz can Whole kernel corn; drained
1 14.75-oz can Cream style corn
1/2 cup Butter or margarine; (1 stick), melted and cooled, (see ***)
1 cup Sour cream; (see ***)
3 large Eggs; at room temperature, beaten

Instructions:


Preheat oven to 350 degrees F. Lightly butter (or spray with nonstick cooking spray) a 2-quart casserole dish or 9- by 9-inch baking pan.

In a large bowl, combine all ingredients and mix until blended. Do not overmix. Pour into prepared casserole dish and bake, uncovered, on center rack of preheated 350 degree F oven for 45 to 50 minutes, or until golden brown on top and a knife inserted in the center comes out clean. Allow to sit 5 minutes before serving.

(If edges begin to brown too much, take a piece of foil large enough to cover the pan, quarter it, cut a 3 to 4 inch hole in the center, open the foil, and drape it loosely over the pan.)

Makes 6 to 8 servings.

* Note: Taste the corn meal mix that you use to determine how sweet it is. If using Jiffy or if the mix is sweet, use 1/2 teaspoon sugar, if not, use the full teaspoon to bring out the sweetness of the corn.

** Note: If you prefer, you can replace the canned corn with 1 1/2 cups fresh or frozen thawed whole kernel corn that has been cooked.

*** Note: For a lower-fat version, use low-fat or fat-free sour cream and substitute applesauce for the melted butter.

Variations: Adjust the recipe to suit your families tastes by adding ingredients. Shredded Cheddar cheese, chopped onion, bell pepper or canned diced green chilies are wonderful additions.