BERNICE'S CORN PUDDING CASSEROLE

SERVES 6-8

This recipe came from my husband's Aunt Bernice. It is a family favorite.

INGREDIENTS

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 egg whites, combined

1/2 cup (1 stick) butter, room temperature and cut into small portions

Preheat oven to 325° F. Grease or spray a 9x12-inch baking dish. Mix all ingredients until well combined. Pour into prepared dish and bake for about 45 minutes.

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