Corn Pudding

I first had this dish at a company pot luck. My co-worker, Susan, shared her recipe.

1 box Jiffy corn bread mix
1/2 cup sugar
3 eggs
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

In a large bowl, combine sugar and corn bread mix. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn.
Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.  

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