Cheesy Creamed Corn Pudding

INGREDIENTS

•  stick ½ cup / 4 oz unsalted butter, melted

• 2 large eggs beaten

• 1/2 cup full-fat sour cream

• 1/2 cup full-fat Greek yogurt

• 2 Tbsp honey

• 15 oz whole kernel corn, drained

• 15 oz creamed sweet corn

• 1 can mild green chiles 4 oz

• 1 fresh jalapeños seeded and finely diced (save a few jalapeño rounds for garnishing the top)

• 2 cups shredded cheddar cheese 1/2 cup reserved for the top of the skillet

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 box Jiffy Corn Muffin Mix 8.5 oz

INSTRUCTIONS

• Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.

• Melt the stick of butter

• In a large bowl, whisk together the butter, eggs, sour cream, Greek yogurt, and honey until smooth.

• Stir in both types of corn, the green chilis, diced jalapeños, and 1 1/2 cups shredded cheese—season with salt and black pepper.

• Fold in the corn muffin mix just until incorporated.

• Pour the mixture into the greased dish. Top with 1/2 cup of extra cheese and a few slices of reserved fresh jalapeño to make it look pretty.

• Bake for 60 minutes – if it starts to get too cooked on the top, slide a layer of tinfoil over the top of the casserole.

• Your casserole will be done when the top is golden and the edges are set; you may see a slight wobble in the custard center, which is fine. A wobble is ok – loose custard is not.

• Let the hot dish rest for 10 to 15 minutes before serving