Best Baked Corn Pudding

Name: Best Baked Corn Pudding
Ingredients: 17 ounces Jiffy corn muffin mix (or 2 boxes); 16 ounces sour cream (no fat free for this); 4 eggs, beaten; 24 ounces creamed corn (1 1/2 - 15 oz cans approx.); 1 cup corn, roasted (2 ears of corn approx.); 14 cup milk; 4 ounces green chilies; 12 cup pimiento, chopped; 3 scallions, fine chopped (green and white); 1 cup monterey jack pepper cheese; 12 teaspoon cumin; 1 tablespoon salt (to taste); 1 teaspoon pepper (to taste); 12 cup butter

14 ingredients

10 steps

Ingredients

17 ounces Jiffy corn muffin mix (or 2 boxes)
16 ounces sour cream (no fat free for this)
4 eggs, beaten
24 ounces creamed corn (1 1/2 - 15 oz cans approx.)
1 cup corn, roasted (2 ears of corn approx.)
14 cup milk
4 ounces green chilies
12 cup pimiento, chopped
3 scallions, fine chopped (green and white)
1 cup monterey jack pepper cheese
12 teaspoon cumin
1 tablespoon salt (to taste)
1 teaspoon pepper (to taste)
12 cup butter

Directions

1

Roast the corn.
2

I removed the husk, pull off the silk, brush with a little olive oil and replace the husks and bake in a 450 degree oven for about 20-30 minutes, turning a couple of times until roasted and lightly brown.
3

Reduce the oven to 350.
4

In a casserole dish, add the butter and melt in the oven.
5

After the corn cools, cut off the kernels, should be about 1 cup.
6

In a large bowl add the Jiffy, eggs and sour cream first, milk, then add the chilies, seasoning, scallions, pimentos, roasted corn and creamed corn and mix well.
7

Then pour into the casserole dish and bake 35-40 minutes until nice and browned on top at 350 degrees.
8

Ten (10) minutes before it is done, add the cheese on top and bake 10 more minutes until golden brown.
9

Cool 5 minutes and serve and enjoy.
10

This is great with grilled fish, fried catfish, goes great with anything BBQ'd.