1 package Cornbread Mix (Jiffy or Martha White)
1 can white cream style corn
1 can white kernel (shoepeg) corn, do not drain
1 cup sour cream
1 stick margarine or butter
Preheat oven to 350 degrees.
Add margarine/butter to casserole dish and place in oven until melted.
Remove from oven and add remaining ingredients.
Mix well and bake for 45 minutes.
This dish may be doubled and may require up to 25 minutes extra cooking time.
New Variation: Melt the butter and allow it to cool. Place a 12” cast iron skillet in the cold oven and preheat to 350°F. Mix all ingredients until well blended. Pour into preheated skillet and cook 35-45 minutes until the edges are golden and the pudding only has a slight jiggle.