1 can cream-style corn (ptsp.)
1 can whole kernel corn (ptsp.)
2 eggs
1 c. sour cream
1/3 c. oil
1/4 to 1/3 c. sugar
1 pkg. Jiffy cornbread mix
dash of salt and pepper

Mix well. Pour into 2 quart casserole dish.

Bake at 350°F for 1 hour (325°F for a glass dish), uncovered.

Yields 2 quart casserole dish.