Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.

In a large bowl, combine the drained whole kernel corn and the cream-style corn. Stir well to mix.

Add the cornbread mix to the bowl with the corn. Stir until just combined; the mixture will be thick.

In a separate medium bowl, whisk together the melted butter, sour cream, milk, and lightly beaten eggs until smooth. If you prefer a sweeter pudding, stir in the granulated sugar at this stage.

Pour the wet ingredients into the corn and cornbread mixture. Add the salt and pepper. Stir everything together until well combined. Do not overmix.

Pour the batter evenly into the prepared baking dish.

Bake for 45-55 minutes, or until the pudding is set and lightly golden brown around the edges. A toothpick inserted into the center should come out mostly clean, though a few moist crumbs are okay.

Let the corn pudding cool for at least 10 minutes before serving. This allows it to set up further.