Step 1

Preheat oven to 350 °F.

Step 2

Melt the butter in the casserole dish, baking dish, or cast iron skillet you will be using and swirl it around so it coats the bottom and sides of the dish. Set aside

Step 3

Add the can of cream-style corn and drained whole-kernel corn to a large bowl. Add the corn muffin mix and sour cream and combine.

Step 4

Pour the corn mixture into the casserole dish, and mix in with the butter. Smooth out the top.

Step 5

Bake for one hour or until the top is golden brown and the pudding sides are brown and crispy and start pulling away from the sides of the dish.

Step 6

Remove the dish from the oven, let it stand for five to ten minutes, and serve warm.