Jiffy Corn Pudding

Strain corn, reserving 1/4 cup liquid..

In a large bowl, combine melted butter, corn, & creamed corn & stir.

Mix in eggs, then stir well.

Then add sour cream. Stir until fully mixed.

Stir in cornbread mix until there are no more clumps.

Pour into pan sprayed with non-stick spray.

Add cheese & jalapeños to half the batter & stir..

Bake for 30 - 35 minutes until edges are slightly browned.

Let cool & serve.

Our favorite is the cheese & jalapeño version.

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