Corn Pudding

Preheat oven to 400F. Mix melted butter with corn bread mix until smooth. Add remaining ingredients and stir until well blended. Cook 45 minutes, or until olden brown on top. Allow to sit 5 minutes before serving.

Serves 18-20.

Tips for making corn pudding

* Fresh, canned or frozen corn kernels can be used. Most recipes will specify which type. If you can't find fresh and the recipe calls for fresh, substitute frozen and add 1 teaspoon whole milk, half-and-half or cream to the recipe.

* Corn puddings are egg-based. Don't overcook or cook at too high a temperature or the eggs will curdle and separate. Be patient. If making a corn pudding with no stabilizing ingredient, such as flour, the pudding may take more than an hour to bake in a moderately hot oven, 325 to 350 degrees.

* To ensure that corn puddings don't overcook, you can bake in a water bath and on a rack placed in the lower third of the oven.

* Store leftover corn pudding in the refrigerator.

* Corn puddings can be frozen and reheated, but there will be a change in the texture of custard part of the dish. It will be more watery and may separate a little.