1 stick butter (120 ml)
2 eggs, lightly beaten
1 can (16 oz or roughly .47 liters) cream style corn
1 can (16 oz or roughly .47 liters) whole kernel sweet corn
1 box Jiffy corn muffin mix
1 cup (240 ml) sugar
Preheat oven to 350F (or 176.7C). Melt butter in large saucepan over medium heat (or 1 minute in a small bowl in the microwave - I almost never have a use for a microwave, but this is one of the few lol). Set aside. Grease a 1 1/2 quart (maybe 20 x 20 x 4 cm or 1.4 liters?) casserole dish and have it ready. In a medium bowl add the eggs, both cans of corn, sugar, Jiffy corn muffin mix and the melted butter. Blend with a fork until well mixed and pour it into your greased casserole dish. Bake at 350 degrees for approximately 45 minutes or until a toothpick inserted in the center comes out clean. I have made this for the last several Thanksgiving dinners and it's always a big hit! If you want to make a more savory corn pudding, you can omit the sugar and add 1 cup of your favorite shredded cheese, some chilies, etc. Mix it up and have fun with it!