My recipe I got from my mom uses 4 eggs, 1 (16 oz.) sour cream, 1 can regular corn, 1 can cream corn, 2 sticks melted butter, 2 boxes jiffy corn muffin mix, 1 teaspoon salt. Everyone loves it at home and work. It goes great with greens like cabbage, collards or green beans.

I have always made mine with cream cheese and half a stick of butter; and of course 2-3 eggs as required by the JIFFY CORN MUFFIN MIX. It's one of my go to dishes for special occasions. And, if you go through one of those cash back sites, like ebates, you can order jiffy and other things through stores like walmart.com that may not be available in your area.

I add 2 tablespoons of sugar to this recipe. Folks are forever asking me make this for various get-togethers. Making it tonight (per my kids' request) to go along with some slow cooker chili.

Divine! I forgot to get the whole kernel, so only had one can of creamed corn. It was amazing. My texture aversive son devoured it. He said it was the best dish on the table. I also topped it with cheese before putting it in. It added just the right amount of salt to compliment the sweet.

For those of you who wish to avoid trans-fats, there is a substitute for cornbread mix. I make my own:

1 cup cornmeal, 1 cup all-purpose flour, 4 tsp. baking powder, 1/2 - 1 tsp. salt, 1/4 cup sugar. Mix together. Makes as much as 2 boxes of cornbread mix.

To make the corn pudding, just use 1 cup of it to substitute for the mix. (To make cornbread, use all of it and add 1 or 2 eggs, 1/3 cup oil, 1 cup of milk. Bake at 425°F for about 15 minutes, more or less).

This is a nice side and compliments any dish! Its also a great sweet snack. We had it for Thanksgiving this year,it was a great surprise when my sister in law Keri broke it out.

I sub plain yogurt for sour cream and add 1/2 cup of cheddar cheese. Yummy!

My sister-in-law requests this every year for Thanksgiving, Christmas, and Easter dinners. It is a family favorite. I crumble almost a half pound of bacon throughout and save a little to put on top for a garnish. It is delicious! I am trying a can of fiesta corn this year to add just a little zing to the corn pudding. I might throw in a little shredded cheese part way through cooking.

I have made this other years for thanksgiving and it ALWAYS turned out good, and came out like bread consistency, meaning I could cut it. This time however I 4x's the recipe and its been cooking for like 165 minutes and it still seems jiggley like jello or "pudding" consistency but I don't remember it being like this prior years. Is this right or should it come out like bread.

This recipe is so good, but I always use jiffy corn muffin mix and add a cup to a cup and a half of shredded cheese. When you put some cheese on top, it turns out to be a favorite and Thanksgiving and Christmas.

Everyone loves it. Make it for Thanksgiving every year. I made it a day early this year. DO you think it needs to be refrigerated?

I have used none sweet corn bread, but I suggest that if you do add a little sugar to help bring out the sweetness in the corn.

I put cheese and sugar in mine and it's to die for.

Great dish. I make it in a slow cooker. I also leave out the butter, all of it. A colleague trying to guess the ingredients said "well of course there's butter in there." Nope... but it's still quite good. :)

I have been using this recipe for years now, and it has become one of the most requested dishes at all our family get togethers. It is so easy to make and everyone seems to love it.