Aunt Darlene's Corn Pudding

[bikingandbaking]

This is one of the recipes I've posted elsewhere, and am consolidating here. Backdated to Thanksgiving 2012, since that's when the picture is from.
The original original recipe came from a cookbook put out by the Church of Christ in Utica, Ohio. Then my Aunt Darlene got her hands on it, tweaked it around, and made it every year at Thanksgiving. It was a) one of the few vegetarian dishes, so I loved it just for that, but b) also really delicious.

And then I tweaked it again, mostly to fit what I tend to have around the house (yoghurt instead of sour cream), but it’s still basically her recipe.

Aunt Darlene's Corn Pudding

• 1/4 cup (1/2 stick) butter, melted
• 1 can cream-style corn
• 28oz (or so) frozen corn, thawed and drained (i.e. have some left over from two 16-oz bags). Canned is also OK.
• Scant 1 cup Arrowhead Mills* Cornbread Mix (1 cup minus about two tablespoons)
• 2 eggs
• 8 oz greek-style yoghurt or sour cream
• If the cream-style corn and butter are not salted, add a tsp or so of salt.

* Arrowhead Mills cornbread mix is vegetarian. Any vegetarian mix will do, but the most common mix -- Jiffy -- isn't vegetarian. If you don't have any vegetarians eating it, do whatever. :) Preheat oven to 350. Grease a pan (a low 10x10 corningware casserole or a medium square casserole are great; if you want an entire 9x13, multiply the entire recipe by ~1.5). Bake at 350 for 1 hour until lightly browned on top and set. If you forget to grease the pan, it'll stick a bit and be a pain to scrub, but you generally serve it in the pan, so not a big deal. You can add peppers and onions and cheese for a Tex-Mex thing.