Christine Bunce's Corn Pudding

1 Can Cream Style Corn (15 oz)
1 Can Corn (15 oz)
1 Package Corn Bread Mix (6 . 8.5 oz) (I use Jiffy, but you can take your pick. Larger package = firmer texture)
1 Cup Sour Cream
1/2 Cup Butter, softened (Yes, that.s a whole stick! You can use less if feeling health conscious, but it won.t be as much fun!)
1 Large Egg (optional) (This changes the texture a bit, sometimes I use one, sometimes not)
Grated Sharp Cheddar Cheese (optional)

Preheat oven to 350 degrees. Lightly grease a 2 Qt. casserole dish.

If your group likes cheese, it's fun to grate some sharp cheddar and mix it in with everything in the bowl before you bake this. You can put as much or as little as you like. I know the grating of cheese exponentially increases the difficulty of this recipe, but I generally find cheese to be worth the extra effort.

Mix all ingredients well. Pour into greased casserole dish.

Bake for 45 minutes . 1 hour. (longer for a double recipe)

I double it if it.s a big group of people. It takes much longer to cook when there.s more of it, so keep that in mind.

Note from Christine
A little note about pudding for you. See, it's not just for dessert! (Yorkshire pudding is also one of my favorite things, so I definitely know my puddings.)

Early writers on cookery class puddings and dumplings together. The earliest puddings were boiled in a bag or cloth. Later they were placed in a buttered bowl, covered with a cloth, and steamed. The baked or chilled puddings evolved even later. Puddings are classed as those served with meat, such as Yorkshire pudding (batter baked under the meat or in the drippings), or which form the meat course, such as Sussex pudding (a large dumpling filled with meat instead of fruit), and those served as a sweet or dessert, such as almond, cabinet, and suet puddings, plum or Christmas pudding, and Indian pudding, as well as puddings made with milk, eggs, rice, sago, tapioca, arrowroot, cornstarch, bread crumbs, and fruit.

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