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Corn Pudding

Yield Makes 8 servings

Ingredients

  • 2 eggs
  • 1 (15.25-ounce) can whole kernel corn, undrained
  • 1 (14.75-ounce) can cream-style corn
  • 1 (4.5-ounce) can diced green chilies
  • 1 (8.5-ounce) box corn muffin mix
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin

How to Make It

  1. Whisk eggs in a large bowl. Add remaining ingredients, and mix well. Pour into a buttered 2-quart casserole or baking dish. Bake at 350° for 1 hour or until set.