Set your oven to 350 degrees right now. Let it get very hot before you start. A hot oven helps the pudding rise well.

Rub some butter inside your large baking dish. You can also use a non-stick cooking spray. This makes cleaning the dish much easier later.

Crack two eggs into your large mixing bowl. Whisk them until the yolks and whites mix. They should look a bit bubbly and light.

Pour in your sour cream and melted butter. Whisk them into the eggs until very smooth. Make sure there are no large white lumps.

Add both cans of corn to the bowl. Do not drain the cream style corn at all. Stir them gently into the creamy liquid mix.

Pour the cornbread mix and sugar into the bowl. Use your spatula to stir everything together well. Stop stirring once you see no dry powder.

Pour the thick batter into your greased dish. Use your spatula to spread it out flat. Make sure it reaches all four corners evenly.

Place the dish on the middle oven rack. Bake it for about forty-five to fifty minutes. Your kitchen will start to smell amazing soon.

The edges should look firm and golden brown. The center should only jiggle a tiny bit. Insert a toothpick to see if it comes out clean.

Take the dish out of the oven carefully. Let it sit for ten full minutes. This helps the pudding finish setting up properly.