Corn Pudding
Ingredients:
2 eggs, beaten
1 (8-ounce) box Jiffy cornmeal
1 (14.75-ounce) can creamed corn
1 (15-ounce) can whole kernel corn, drained
1 cup sour cream
½ stick butter, melted
1 cup shredded mozzarella cheese
Instructions:
Preheat oven to 350 degrees. In a large bowl, combine eggs, Jiffy, creamed corn, sour cream, melted butter and cheese. Gently fold in the whole kernel corn. Bake in a greased casserole dish for 35 minutes.
