This recipe has been handed down from generation to generation.  Sometimes with and other times without cheese. With cheese follow the recipe below, without cheese delete the cheddar cheese and cream cheese.

Here is a quick and easy delicious side dish. What would you fix with a pan Louis Gooey  Mississippi Corn Pudding?

LOUIE GOOEY MISSISSIPPI CORN PUDDING

5 (8.75 oz.) cans drained whole kernel corn, 1 (8.75 oz) can cream style corn, 3/4 cup self-rising flour, 3/4 sticks unsalted melted butter, 1 (12 oz.) can evaporated milk, 1 1/2 cups shredded sharp cheddar cheese, 1 (4 oz.) package cream cheese, 3 beaten eggs, 2 tablespoons crushed red peppers, 1 1/2 cup sugar, 1/4 cup white chopped onion.

In a heavy pot add the milk, eggs, butter, and cream cheese cook on medium heat until everything is melted, remove from the stove and set aside.  Add the flour, crushed peppers, sugar, and onions, mix well. Preheat oven to 325 degrees. Grease a large casserole dish, pour the egg mixture into the casserole dish.  Sprinkle the cheddar cheese on top. Put in the oven and bake for 35-45 minutes until the cheese is melted and bubbly.