Southern Corn Pudding Recipe

1 package (8 1/2 oz) corn muffin mix 1/2 cup (1 stick) butter or margarine, melted and cooled 1 tsp. sugar 1 cup (8 oz) sour cream 1 can whole kernel corn, drained 3 large eggs, at room temperature, beaten 1 can cream style corn Preheat oven to 350 F. Lightly butter (or spray with nonstick cooking spray) a 2-quart casserole dish. 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 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. Makes 6 to 8 servings.
	Note: If you prefer, you can replace the canned corn with 1 1/2 cups fresh or frozen thawed whole kernel corn. Variations: Adjust the recipe to suit your taste by adding additional ingredients. Shredded Cheddar cheese, chopped onion, bell pepper, crumbled bacon or canned diced green chilies are good choices. If you want some heat, add some hot sauce or chili powder or cayenne pepper.

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