1 can whole kernel corn, undrained
1 can cream style corn
1 box Jiffy cornbread mix
2 sticks butter
2 eggs, beaten
1 c. sour cream

Melt butter. Combine with beaten eggs, corns and cornbread mix; add sour cream and blend until mixed. Pour into ungreased 13 x 9 inch dish. Bake at 375 degrees for 1 hour or until golden on top.

Can be made ahead; covered and refrigerated. Remove from refrigerator and bake as above.