1 stick butter
1 can creamed corn, drained
1 can whole kernel corn
1 (12 oz.) carton sour cream
1 box Jiffy cornbread mix
1 c. cheese, grated for topping

Mix corns and sour cream together. Add butter and cornbread mix. Stir all together. Pour into a greased 8 x 8 inch square pan or a one quart casserole dish. Bake at 350 degrees for 45 minutes. Top with cheese and bake 15 minutes longer.