Corn Pudding (aka Spoon Bread Casserole)

This recipe is from the Jiffy Mix website.  The original recipe can be found here:
Serves 6-8

1 box Jiffy corn bread mix
1 can corn, drained (approx. 14 oz.)

1 can cream style corn (approx. 14 oz.)

1 cup sour cream

1 stick butter, melted

2 eggs, beaten

Preheat oven to 375 degrees.  Spray casserole dish with non-stick cooking spray.

Combine melted butter & both cans of corn together.  Pour into prepared baking dish. 

Stir in sour cream. 

Blend beaten eggs and cornbread mix into corn mixture.

Bake 45 minutes or until done.

Enjoy!