2 boxes Jiffy cornbread mix
1 can cream corn
2 eggs
1/4 c. oil
3/4 c. sour cream
1 stick butter

Beat ingredients. Bake in a 9 x 13 inch pan at 400 degrees for 20 minutes or until golden. Pour 1 stick of melted butter over top. Cut in small squares. Freeze leftovers in foil and reheat when needed.