Southwestern Corn Pudding

Thinking back on all the Thanksgiving meals I have prepared I usually make the same dishes mainly because my husband loves them and doesn't like change.  Over the years I have changed a few things I use to make a broccoli casserole that was very fattening.  I loved it but I ate too much of it.  So I changed to either fixing green beans or brussel spouts (I prefer the sprouts). 

My stuffing has stayed the same for over 30 years but last year I added a new ingredient...applewood bacon.  No one ever complains about bacon.  

Before springing a new dish on my husband Thanksgiving I did a test run today.  Southwestern Corn Pudding.  I started to fix him a plate of it and he thought it was best just to try a fork full.  Needless to say after the fork full he ate a plate full.  

Southwestern Corn Pudding

1 onion, chopped

1 1/2 teaspoon olive oil

2 8 oz boxes Jiffy corn muffin mix 

2 sticks butter, melted

2 15oz cans whole corn

2  15oz cans creamed corn

1 7oz can diced green chilies

2 eggs, slightly beaten

1 16oz container sour cream

1 teaspoons cayenne pepper

4 dashes Tabasco Sauce

3/4 cup shredded cheddar cheese

3/4 cup shredded pepper jack cheese

Heat olive oil over medium heat for about 5 to 8 minutes, just until tended. Mix together in a large bowl onions, muffin mix, butter, whole and creamed corn, chilies, eggs, sour cream, tabasco and cayenne. Spray a 9 x 13 inch baking dish with vegetable oil, pour in batter. Bake in a pre-heated 350º oven for 45 minutes.  During the last 20 minutes of cooking top with the jack and cheddar cheeses.

Here's to new dishes

Until Next Time,

Pam