Yummy Corn Pudding With Variations

Directions

1. 1
   Preheat the oven to 375 degrees.
2. 2
   Slowly whisk melted butter into beaten eggs, making sure that the butter is not so hot that it scrambles the eggs.
3. 3
   Stir in sour cream and corn, mix well.
4. 4
   Stir in corn muffin mix until just moistened.
5. 5
   Fold in cheese and any other add-ins, pour into greased 9x13 baking dish.
6. 6
   Let rest 3-4 minutes, then bake for about 60 minutes, until top is golden brown edges are nicely browned to get that nice crust. Cooking time will vary with add-ins, the key to done-ness is the browned crust. (I left it in oven to keep warm while bbq was finishing, and while I thought it had burned, it got even better.).
7. 7
   Optional add-in variations: Mexican style- add any or all of 1 can green chilies, sauteed onion and peppers, browned sausage, cumin and/or chili powder, chopped cilantro; Italian style- add roased red peppers, browned ground sausage, use italian blend cheese, sauteed garlic, parsley or italian seasoning; Mediterranean style use feta cheese, add olives, roasted peppers, fresh chopped rosemary. Really your imagination is your limit!