Preheat oven at 350 degrees F.  You must do this first. You don't want to try and use a half-warmed up oven, it won't work.

Melt butter in small stovetop pan over low heat. Set aside.

This tastes one hundred times better when you make the creamed corn from scratch. Don't try to use the canned stuff. It isn't the same at all.

To make homemade creamed corn, just follow these steps.

First, heat some frozen corn (let it thaw beforehand), heavy cream, and butter at medium heat on the stovetop. Continue to stir for 10 minutes on medium heat. Once the heavy cream has thickened, turn heat to low. Add sugar and flour. Stir well. Turn heat off. Add cheese. Stir well. Set aside.

That's it! You have a decadent creamed corn that you can eat by itself or use in this cornbread pudding recipe.

After you make the homeade creamed corn, you'll continue making the rest of the recipe as follows.

Combine whole kernel corn (from can), sour cream, cornbread mix, rosemary, thyme, paprika, egg (beaten), and melted butter in large mixing bowl.

Combine all ingredients: Add homemade creamed corn mixture to cornbread mixture in mixing bowl. Stir well.

The photo below is what it will look like.

Pour combined cornbread pudding mixture into casserole dish. Bake at 350 degrees for approximately 50 minutes. Tip: use a toothpick to check the center. If the toothpick comes out clean, it is finished cooking and ready to eat! Serve and enjoy.