1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can creamed corn
1 small box Jiffy cornbread mix
2 eggs, slightly beaten
1 stick melted butter
1 c. sour cream
sugar to taste

Mix corn, butter, eggs and cornbread mix together. Add sour cream. Stir. Pour into a greased casserole dish.

Bake 1 hour at 350°F. (May need to cover last 10 minutes of baking if top is getting too brown.)