1 can cream style corn
1 can whole style corn, drain 1/2 c. liquid off
2 eggs, beaten
3/4 stick melted butter
1 (8 oz.) carton sour cream
1 sm. box Jiffy cornbread mix
1 c. grated cheddar cheese

Mix all ingredients together. Bake in slightly oiled 9 x 13 pan at 325 degrees for 30 minutes or until firm. Stir when outside of pan starts to thicken.