1 can cream-style corn
1 can whole kernel corn (undrained)
1 box Jiffy corn bread mix
1 (8 oz.) carton sour cream
3 eggs
1 stick butter

Beat eggs; add corn, corn bread mix, sour cream and butter (slice butter into mixture). Mix well.

Bake at 350°F in glass dish or 325°F in pan.

Bake 1 hour or until top is brown.