Recipe of the Month

Kind of forgot that I used to post recipes. So here’s the first one in probably a year (sorry). I was asked to make corn pudding for Thanksgiving this year, so I took different things from three different recipes, added some of my own touches and came up with this. It was a huge success. Enjoy!

Corn Pudding Casserole

Ingredients

One 14-15 ounce can of corn

One 14-15 ounce can of creamed corn

About a cup of Jiffy corn muffin mix

Cup of sour cream

1/2 cup 2% milk

1 egg

About a 1/2 cup chopped onion

1/3 stick melted butter

Handful of jarred jalapeño slices (depending on how much heat you like), chopped into little pieces

Salt and pepper

Cup or two (depending on how much cheese you like) shredded cheddar cheese

Directions

Heat oven to 350 degrees. Whisk together all the ingredients (except the cheese) in a large bowl. Pour into a greased baking dish and bake for 45 minutes. Sprinkle the cheddar on top and then bake for about 10 more minutes until cheese is melted. Let stand for at least 5 minutes and serve warm. Enjoy!

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