Smoked Corn Pudding
4 ears corn, husks and silks removed
1 (14-ounce) can cream-style corn
1 cup Hiland Dairy Sour Cream
1 package Shawnee Mills Corn Muffin Mix
½ stick Hiland Dairy Butter
1 teaspoon Head Country All Purpose Championship Seasoning
1 cup shredded smoked cheddar cheese
Preheat oven to 350 degrees.
Step 1Preheat oven to 350 degrees.
Step 2Using a sharp knife, remove kernels from ears of corn. Place kernels in a large bowl, and stir together with the cream-style can corn, sour cream, corn muffin mix, butter and Head Country seasoning. Pour into a greased 9-by-13-inch baking dish. Bake for 45 minutes or until top is golden brown.
Step 3Remove from oven and top with smoked cheddar. Continue to bake for about 5 minutes or until cheese is melted. Serve warm.