CORN PUDDING SPOON BREAD

Ingredients

3, 8 ounce packages Jiffy Honey Cornbread mix

1 pint sour cream

3, 15 ounce cans creamed corn

5 cups frozen corn, thawed

3 large eggs

1 ½ cups melted butter

8 ounces mascarpone cheese, softened to room temperature

1 ½ teaspoons salt

1 teaspoon black pepper

¾ cups scallions chopped, plus more for garnish

Preheat oven to 350 degrees. Coat a deep 9” x 13” baking dish with non-stick spray.

Combine all of the ingredients together in a large bowl and pour it into the prepared baking dish.

Bake for 1 hour until the casserole is golden brown and almost set in the center. Tent with foil and let set for 15-20 minutes.

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