17 oz. whole kernel corn, drained
17 oz. cream-style corn
8 oz. sour cream
1 box Jiffy cornbread mix
1/2 c. butter, melted
2 lightly beaten eggs

Mix all ingredients together. Bake at 350 degrees for 45 minutes to 1 hour. Test for doneness with toothpick. Serves 8 to 10.