Corn Pudding - cooking recipe

Ingredients

2 cans corn
2 cans creamed corn
2 sticks butter
2 boxes Jiffy corn muffin mix
2 c. (16 oz.) sour cream

Preparation

Combine ingredients.
Bake at 375\u00b0 to 400\u00b0 for about an hour, until golden brown.
I add some of the liquid from the kernel corn to the mixture, but not all from both cans.
This requires a 2-quart casserole dish and bake uncovered.