Mom’s Corn Pudding

1 can whole kernel corn, drained

4 Tbs. butter, melted             

1 can creamed corn

½ tsp. salt

¼ tsp. pepper                                         

1 box corn muffin mix

¼ cup sugar                                         

8 oz. sour cream                                                       

2 eggs

In a large mixing bowl, combine all ingredients. Mix well.  Pour into a lightly greased 12” cast iron Dutch oven with feet.

Arrange 8 hot coals in a circle and place Dutch oven on coals.  Cover with flat lid and top with 10 more hot coals.  Bake for 60 minutes, adding fresh coals after 30 minutes.

Serve hot.