One-Bowl Cornbread Pudding

Gather the ingredients. Preheat the oven to 350 °F.

Pour 1/4 cup of the melted butter into a 2-quart (8- by 8-inch) casserole dish; set aside until ready to use.

Stir together 1 can creamed corn, 1 can sweet whole kernel corn, drained, 1 package corn muffin mix, such as Jiffy cornbread, 2 large eggs, lightly beaten, 3/4 cup sour cream, 1/4 cup whole buttermilk, and remaining 1/4 cup melted butter in a large bowl until just combined. Gently fold in 1/4 cup shredded medium cheddar cheese and 1/4 cup shredded Monterey Jack cheese.

Spoon mixture into prepared casserole dish.

Bake until the center is set, puffed, and golden on top, and the edges are brown and crispy, 50 to 60 minutes. Serve immediately.