Corn Pudding

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 the oven to 350°F.

Add margarine/butter to the casserole dish and place in the oven until melted.

Remove from the oven and add remaining ingredients.

Mix well and bake for 45 minutes.

Serves 6.

This dish may be doubled and may require up to 25 minutes extra cooking time.

Variations:

1. Melt the butter and allow it to cool. Place a lightly oiled (or sprayed) 12” cast iron skillet in the cold oven and preheat to 350°F. Mix all ingredients until well blended. Pour into a preheated skillet and cook for 35-40 minutes until the edges are golden and the pudding only has a slight jiggle. This variation makes a nice crust, with a soft, oozy middle.
2. Place a cast iron skillet in the oven to heat to 375°F. Mix the sour cream, both cans of corn, and cornbread mix until blended. Melt the butter in the hot skillet and allow it to brown slightly (3-5 minutes in the hot oven). Pour the browned butter into the casserole mixture and mix well - be careful, as it will spatter. Pour this mixture into the hot skillet and bake for 30-35 minutes. This gives a nice crispy crust with a slightly different flavor from the browned butter.