Bernice's Corn Pudding Casserole

Serves 6 to 8

This corn pudding recipe came from Bernice Skinner who was a terrific southern cook. It is an easy and delicious side dish favorite for a weeknight meal or casual entertaining. For something a little different, see my Pennsylvania Dutch dried corn casserole in the similar and related recipes links.

Ingredients

• Cooking oil spray
• 1 can (14.5 ounces) cream-style corn
• 1 can (11 ounces) whole kernel corn, drained
• 1 box (8.5 ounces) corn muffin mix
• 1 cup sour cream (can use reduced-fat)
• 1/2 cup chopped onions
• 1/4 cup chopped green pepper
• 2 large eggs plus 2 large egg whites, combined
• 1/2 cup (1 stick) butter, preferably unsalted, room temperature and cut into small portions

Preheat oven to 325° F. Grease or spray a 12x9-inch baking dish. Mix all ingredients until well combined. Pour into prepared dish and bake for about 45 minutes. Let rest for 5 to 10 minutes before serving.