Corn Pudding

• 2 cans creamed corn
• 2 cans whole corn with liquid
• One 16-ounce carton sour cream
• 1 cup (2 sticks) butter, melted
• 2 boxes cornbread mix

Preheat oven to 400F. Mix melted butter with corn bread mix until smooth. Add remaining ingredients and stir until well blended. Cook 45 minutes, or until olden brown on top. Allow to sit 5 minutes before serving.

Serves 18-20.