Yummy Corn Pudding With Variations - cooking recipe

Ingredients

8 ounces butter, melted
2 eggs, beaten
1 (14 3/4 ounce) can creamed corn
1 (14 3/4 ounce) can kernel corn
8 ounces light sour cream
1 (8 1/2 ounce) box corn muffin mix
8 ounces cheese, Kraft cheese crumbles, three cheese flavor

Preparation

Preheat the oven to 375 degrees.
Slowly whisk melted butter into beaten eggs, making sure that the butter is not so hot that it scrambles the eggs.
Stir in sour cream and corn, mix well.
Stir in corn muffin mix until just moistened.
Fold in cheese and any other add-ins, pour into greased 9x13 baking dish.
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.).
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!