Corn Pudding

1 small box corn muffin mix (7.5 oz)
1/3 cup 2% milk
1 large egg
1 can cream-style corn, undrained
1 can whole kernel corn, undrained
1/2 cup to 1 cup shredded cheese

Preheat oven to 400.

In a large, oven proof bowl, stir together (do not beat) corn muffin mix, milk and egg. The batter will be slightly lumpy. Dump in the two cans of corn, liquid and all. Stir thoroughly.

Sprinkle the cheese generously on top. Bake 20 – 30 minutes, until the top is golden. Serve hot.

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