Missouri Corn Pudding

This recipe is one of my family's favorite dishes. We often have this at Thanksgiving or Christmas (and sometimes on both holidays). It is simple, irresistible, and fun to make.

I remember the first time I ever had this; my Mom made it for Thanksgiving in 2006. I think she had acquired the recipe from a friend. Like many recipes, I've adapted it a bit and made it my own. For instance, when I make this for Pablo, I add green chiles, which remind him of green corn tamales from his childhood in Tucson, Arizona.

Most recently, I made this in September as part of a pre-performance meal when my friend Cindy and I were singing a few concerts together in Austin, TX. It pairs extremely well with a nice piece of broiled salmon and a green salad.

Ingredients
2 green onions, chopped finely
1 box of jiffy corn muffin mix (or an equivalent 8.5 oz corn bread mix)
1 stick of melted butter
2 eggs
1/2 cup of sour cream (I have used greek yogurt when there was no sour cream on hand)
1 can (15.25 oz) of whole kernel corn (drained)
1 can (approximately 14 oz) creamed corn
1 cup of cheese (your choice; I like monterrey jack here)
Roasted or canned green chiles (optional)

Method:
1.) Preheat oven to 350 degrees and butter a souffle dish, or other ovenproof casserole type pan.
2.) Melt butter on the stove or in the microwave.
3.) Slice green onions.

And so it begins...

4.) In a large mixing bowl, put the box of muffin mix, the melted butter and mix. Add the eggs one at a time, mixing well after each addition.
5.) Add the green onions, the sour cream, and the corn and mix well.
6.) Add the cheese
7.) Bake for 45 minutes, or until a knife inserted in the middle comes out mostly clean.
8.) Enjoy!

Heavenly comfort food