1/2 c. butter
1 can whole kernel corn, do not drain
1 can cream style corn
1 (8 oz.) carton sour cream
Salt and pepper to taste
2 eggs, beaten
1 box Jiffy cornbread mix
1 tbsp. minced onion

Melt one stick butter. Add other ingredients and mix well. Bake at 350 degrees for 1 hour in a 2 quart casserole dish.