Preheat the Oven Preheat your oven to 350°F (175°C). Place the butter in a 2-quart baking dish and set it in the oven until the butter melts completely. Carefully remove the dish and swirl the butter to coat the bottom and sides.
Prepare the Corn Mixture In a large mixing bowl, combine the drained whole kernel corn and creamed corn. Stir gently to evenly mix the textures without breaking the kernels.
Add the Dry Ingredients Add the cornbread mix, salt, and black pepper to the bowl. Mix until just combined. Avoid overmixing, as this keeps the pudding soft and tender.
Incorporate Dairy and Eggs Stir in the sour cream and eggs (if using). The sour cream adds creaminess, while the eggs help the pudding set more firmly.
Combine with Butter Pour the melted butter from the baking dish into the mixture and stir until fully incorporated. This step adds richness and flavor.
Transfer to Baking Dish Pour the corn pudding batter back into the buttered baking dish and spread it evenly with a spatula.
Bake Until Set Bake uncovered for 30–35 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out mostly clean.
Rest and Serve Let the corn pudding rest for 5–10 minutes before serving. This allows it to firm up slightly and improves texture.
