Creamy Corn Pudding

1. Preheat the oven to 350 degrees F. Lightly spray an 8 x 11 inch glass baking dish with cooking spray; set aside.
2. In a large bowl, mix the softened butter, half-and-half, sour cream, and eggs together with a hand mixer, until blended.
3. Add the undrained creamed corn, the whole kernel corn, and the corn muffin mix. Stir with a mixer until combined.
4. Pour batter into the prepared baking dish.
5. Bake at 350 degrees for 45-50 minutes, or until lightly browned around the edges and a toothpick inserted in the center comes out clean.
6. Let stand for 10-15 minutes to cool a bit and firm up before serving.

Corn pudding is great as a dinner side dish, for breakfast with heuvos rancheros, or alone.