Cheesy Corn Pudding
|Corn souffle||24 Ounce, Defrosted (2 Packages, 12 Ounce Each)|
|Corn muffin mix||8 1⁄2 Ounce (1 Package, 8 1/2 Ounce)|
|Eggs||2 , lightly beaten|
|Sour cream||1 Cup (16 tbs)|
|Shredded cheddar cheese||4 Ounce, divided (1 Cup)|
|Ground black pepper||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
COMBINE corn souffle, muffin mix, eggs, sour cream, 1/2 cup cheese, salt, pepper and garlic powder in medium bowl.
Pour into lightly greased 8-inch-square baking pan or 2-quart-round baking dish.
Sprinkle with remaining cheese.
BAKE in preheated 350° F. oven for 55 to 65 minutes or until knife inserted in center comes out slightly wet (corn pudding will appear wet).