Mexican Corn Puddin'

• 1 cup sour cream
• 1 can cream style corn
• 1 can corn kernels drained
• 1 stick melted butter, cooled
• 3 eggs beaten
• 1 can drained hot Rotel
• 1 box Jiffy Cornbread mix

Mix in no particular order (cornbread last) and pour in 13 x 9 pyrex sprayed with PAM. Bake at 350 degrees for 50 minutes to an hour. If you want to scoop it up and keep it as apudding cook on the lighter side. If you want to cut it in squares just let it go a little longer. I serve this with baked eggs in ham cups or it is great as a side dish for those festive Holidays next to turkey or ham.