Honey Butter Corn Pudding

• total time: 57 minutes

Ingredients

8 oz package cornbread mix

15 oz can creamed corn

15 oz can or 1 1/2 cups yellow corn (can be frozen)

8 oz sour cream

1 stick of butter, melted

4 large fresh sage leaves

2 cups sharp white cheddar cheese, shredded

1/4 cup honey

Hot honey butter:

1/2 stick butter, softened

1 tsp red pepper flakes

2 tbsp honey

Directions

Preheat oven to 350 F.

Melt the butter and mix the sage leaves in. Let it sit for 10-15 minutes and then remove sage.

In a large bowl, mix together the cornbread mix, butter, yellow corn, creamed corn, and sour cream. Stir in the honey and half of the shredded cheese.

Bake in a greased casserole baking dish and bake for 45 minutes. Middle shouldn’t be jiggly anymore.

Remove from oven, top with the rest of the cheese, and bake again until cheese has melted.

To make the hot honey butter, mix the honey and red pepper flakes into the softened butter. Drizzle with more honey for serving.