Becky Cato’s Corn Pudding

BECKY CATO’S CORN PUDDING
1 (15-oz.) can creamed corn
1 (8-oz.) Jiffy cornbread mix
2 eggs
2 c. fresh or frozen corn kernels
¾ c. sour cream
½ c. chopped green onions
1-2 fresh jalapenos, seeded and diced
4 T. butter
3 oz. mascarpone
Salt/black pepper
Butter to coat baking dish
Chopped chives, garnish

1. Whisk together the cream corn, cornbread mix, eggs, corn kernels, sour cream, green onions and jalapenos in large bowl.
2. Melt butter and mascarpone in saucepan over low heat, stir occasionally. Do not let mixture separate.
3. Pour melted butter mixture into large bowl with rest of ingredients.
4. Season with salt and pepper. Combine to mix.
5. Butter a large black skillet or Dutch oven.
6. Pour mixture into skillet.
7. Bake 350 for 45-60 minutes. Do not overcook. It should be jiggly and lightly golden.
   *This recipe comes from my sister-in-law, Becky Cato. She thought I would like this recipe. She was right!