It's origins I've forgotten.
But it is so delicious.
Very pantry-friendly ingredients.
Melt a stick of butter in a large bowl.
Dump in a can of creamed corn.
Followed by a can of whole corn (juice and all).
Add in two eggs.
Beat well with a fork.
Add sour cream. Mix well.
Dump in a box of Jiffy cornbread mix.
(I don't suggest substituting any other brand...Jiffy works best...
unless you have a gluten-free version that you must use)
Toss in some salt and pepper.
Turn the mixture out into a greased baking dish.
And bake for 45 minutes, until the surface is golden brown
and a knife inserted into the center comes out clean.
I sprinkled dill on top of this piece, just for the photo's sake.
My kids love it with melted shredded cheese.
Baked Corn Pudding
1 stick melted butter
1 can creamed corn
1 can whole corn, undrained
2 eggs, beaten
1 cup sour cream
1 small box Jiffy cornbread mix
salt and pepper to taste
Preheat oven to 350 degrees.
Grease a large baking dish (for a 9 x 9", bake an hour; for a 13 x 9", bake for 45-50 minutes).
In a large bowl, melt a stick of butter in the microwave.
Mix all of the ingredients into the butter.
Turn out into greased pan.
Bake as directed above, according to pan size.