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Cheese and Corn Spoon Bread

 

2 large eggs

1 (12-ounce) package corn muffin mix

1 (8-ounce) can cream-style corn

1 (8-ounce) whole-kernel corn, drained

1 cup sour cream

1/2 cup melted butter

Salt and freshly ground black pepper to taste

1 cup shredded Swiss cheese

1. Preheat oven to 350*F (175*C). Grease one 8 x 8-inch baking dish; set aside.
2. Combine eggs, corn muffin mix, cream-style corn, whole-kernel corn, sour cream and melted butter, salt and pepper, mixing well. Pour into prepared pan.
3. Bake for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over top. Return to oven and bake for an additional 10 to 15 minutes or until a knife inserted in center comes out clean. Serve warm from the baking dish.

Makes 6 to 8 servings.