The Best Corn Pudding - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees.
In a medium bowl, melt the stick of butter in the microwave (or in a pan on the stovetop).
Add the Corn Muffin Mix and sour cream.
Lightly beat the eggs in a separate bowl and add them to the mixture.
Add all 3 cans of corn and stir well.
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!).
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.