Bacon Cheddar Corn Pudding
2 eggs, beaten
15 oz. Cream style corn
11 oz. Corn with red and green bell peppers, drained
8 ½ oz. Pkg. Corn muffin mix
½ cup ranch dressing
8 oz. Shredded cheddar cheese, divided
4 green onions, sliced
4 slices cooked bacon, crumbled
Preheat oven to 375. Mix eggs, corn, muffin mix, and dressing until well blended; stir in ½ cup cheese. Pour into sprayed 2 quart casserole dish. Bake 40 minutes. Meanwhile, combine remaining cheese, onions and bacon. Top casserole with cheese mixture; bake additional 15 minutes or until lightly browned.
