The Best Corn Pudding

• 2 (14 1/2 ounce) cans whole sweet kernel corn, drained
• 1 (14 1/2 ounce) can sweet cream-style corn
• 1 (8 1/2 ounce) box Jiffy corn muffin mix
• 8 ounces sour cream
• 3 eggs
• 1/2 cup unsalted butter

1. Preheat oven to 350 degrees.
2. In a medium bowl, melt the stick of butter in the microwave (or in a pan on the stovetop).
3. Add the Corn Muffin Mix and sour cream.
4. Lightly beat the eggs in a separate bowl and add them to the mixture.
5. Add all 3 cans of corn and stir well.
6. Place in a casserole dish allowing at least an inch of free space for the pudding to rise. (You don't want it to overflow if it's filled to the rim!).
7. Bake for 1 hour and check the inside with a knife. Knife should come out mostly clean but crumbs are ok. If still gooey with batter then keep baking. I find that mine takes about an hour and 15 minutes, but ovens vary so check at the one hour mark and then use your judgement after.

sweet kernel corn, sweet cream, corn muffin, sour cream, eggs, unsalted butter

Taken from www.food.com/recipe/the-best-corn-pudding-259626 (may not work)