Corn Pudding, aka Corn Casserole

I bet that this recipe will become a holiday tradition in your family!

This dish is a standard at all of our family holiday gatherings because it is so tasty and it is easy to make!!!

INGREDIENTS:

2 1/2 Cans of cream style corn

2 1/2 Cans of whole kernal corn drained

1 Cup of sour cream

1 cup melted margarine (1 stick)

2 Slightly beaten eggs

1 Box of Jiffy Corn Mix

1 Cup of schredded co-jack cheese
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COMBINE IN A LARGE BOWL:

Corn, eggs, sour cream and 1/4 cup of melted margarine. Stir the mixture and spread it into a 9 x 13 glass pan.

Bake at 350 degrees for 30 to 35 minutes

Blend 1/4 cup of melted margarine with a fork into the corn mix.

Pull the corn from the oven after 30 to 35 minutes and sprinkle the schredded cheese over it. Then sprinkle the corn mix crumbs over the cheese and return the dish to the oven for 15 to 20 minutes.

Bake until the corn is bubbly at the edges and the crumb mixture is golden.

Serve with turkey, ham or even crab.