1 can creamed corn
1 can whole corn
2 eggs
1 pkg. (8 1/2 oz.) corn muffin mix
1 c. sour cream
1/2 c. butter
1/2 c. grated Parmesan cheese

Combine corn, eggs, muffin mix, sour cream and butter. Preheat oven to 350 degrees. Spoon into a buttered 7 x 11 inch baking pan. Sprinkle with cheese. Bake 35 minutes or until done. 8 to 10 servings. Leftover pudding can be sliced and sauteed in butter before serving.