Kathy's Southern Corn Pudding!

This is not your grandmother's corn pudding!  By that, I mean that it is not the corn pudding with a dozen eggs in it that cooks up all light and souffle like.  This is a denser and hardier corn pudding and it is also something boys seem to love.  Can you tell I have always cooked mostly for boys?  This corn pudding is also very easy to put to together. 



1 can cream style corn
1 can niblets corn
8 oz sour cream
1 Jiffy Cornbread mix
1 egg
1/2 stick butter
2 Tbs. sugar
2 cups shredded cheddar cheese

1 can cream corn, 1 can niblets corn, 1 Jiffy cornbread mix, 8 oz sour cream, 1/2 stick butter, 1 egg, 2 Tbs. sugar, and 2 cups cheddar cheese

Melt butter, add Jiffy cornbread mix, egg, sour cream, sugar and the corn.  Drain the can of niblets corn.  Mix well until all of the ingredients are incorporated.

Spray a 2 quart casserole dish with cooking spray.  Be sure to not skip this step, because this will stick.  Pour it in the dish and bake at 350 degrees for  45 minutes.  Sprinkle the 2 cups cheese over the top and return to oven for about 10 minutes or until cheese is melted and just beginning to brown.

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