This recipe is adapted from the famous version my grandmother made when I was growing up. While you can use other corn bread mixes, Jiffy provides the best results by far! This is the "firm" corn pudding, and not the soft one.
In a medium bowl, gently mix both types of corn, butter, sour cream, and Jiffy. Using a spoon works best. I have found melting the butter in the microwave and mixing moist together first, then adding the Jiffy slowly works best.
Pour the mix into the greased dish.
Bake for 45 minutes, or until golden brown. When a knife is inserted, it will come out clean.
Let cool about 10 minutes before serving for best results!