Showstopper Corn Pudding

This never fails to show up on my Thanksgiving table. Even when competing with the turkey, potatoes, and stuffing, this always winds up as my favorite dish on the table (probably because of the bacon!). The “pudding” is really a sort of soufflé, so you can imagine what a show-stopper it is coming out of the oven. And like a soufflé, simply spoon it out to serve.

1 (8 oz.) package corn muffin mix

1 (14 oz.) can whole kernel corn, drained 

1 (14 oz.) can cream-style corn

1 cup sour cream

2 eggs

1⁄2 cup melted butter

3⁄4 cup shredded cheddar cheese

10 slices crispy cooked bacon, crumbled

Step 1: Preheat the oven to 350°F.

Step 2: Thoroughly grease a 9x9-inch baking pan with nonstick spray.

Step 3: Combine the muffin mix with the whole kernel corn, cream-style corn, sour cream, eggs, and butter.

Step 4: Pour into the prepared pan and sprinkle the cheese and bacon on top.

Step 5: Bake for 50 minutes until golden brown on top and the center is set.