Corn Pudding--Katie

I got this recipe from my mother-in-law. It is from Yankee Magazine.

Corn Pudding
Total time: 1 hour 10 minute, active time: 20 minutes or less

2 15-oz cans corn kernels drained
2 15-oz cans cream-style corn
2 cups (16 oz) sour cream
3 eggs, large or X-large, separated
2 tbsp butter, melted
1 8 1/2 oz package corn muffin mix (Jiffy works nicely)
Nonstick cooking spray

Preheat oven to 350 degrees. Combine corn kernels, cream-style corn, sour cream, egg yolks, butter and corn muffin mix.
Coat a 9x13-inch baking dish with nonstick cooking spray.
Beat egg whites to a soft peak and fold into the batter. Pour into baking dish, then bake 45 to 50 minutes until set (lightly browned, yet springy in the center)

**The original recipe is actually for Roasted Pepper Corn Pudding, for that add 2 roasted red peppers, finely diced and 2 tsp hot pepper sauce.