Cornbread Pudding

By The Southern Lady Cooks

Ingredients

2 cups yellow self-rising cornmeal mix (I use Martha White)
1 15.25 ounce can whole kernel corn, drained
1 14.75 ounce can cream style corn
2 eggs
1 stick butter or margarine or 1/2 cup or 8 tablespoons (melted)
1/4 cup green onion (chopped (can use regular onion))
1 teaspoon salt
1/2 cup buttermilk
2 cups shredded cheddar cheese (divided (Can use any kind of cheese you like))

Prep Time15mins
Cook Time40mins
Servings12

Instructions

Preheat oven to 400 degrees. Spray a casserole dish.

Mix cornmeal with whole kernel corn and cream style corn with a spoon; add eggs and butter and continue mixing. Add onion, salt, buttermilk and 1 cup of the shredded cheese. Pour into a sprayed casserole dish.

Sprinkle remaining cup of shredded cheese on top. Bake in preheated 400 degree oven 35 to 40 minutes until brown on top. Makes about 12 large servings (I use a 10X10 baking dish)