CHEESY CORN PUDDING WITH CHIVES

A box of cornbread mix gives you all the dry ingredients you need with no waste: a measured blend of cornmeal, baking soda, and salt. Also, while we love frozen peas (and pearl onions!), most frozen corn cooks up tough-and don't even think about getting those shucked out-of-season ears that show up year-round from who knows where. Canned is guaranteed to be creamy and tender.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a rack in middle of oven; preheat to 350°. Brush an 8x8" glass or ceramic baking dish all over with butter. Whisk eggs, corn, cheddar, cream, sour cream, salt, pepper, chili powder, and ½/ cup butter in a medium bowl until combined.

Step 2

Add cornbread mix and stir with a rubber spatula until no lumps or dry bits remain.

Step 3

Scrape batter into prepared baking dish and spread into an even layer.

Step 4

Bake corn pudding until a tester inserted into the center comes out clean, 45-50 minutes. Let cool 5 minutes.

Step 5

Serve topped with chives.