1 (15 oz.) can cream style corn
1 (15 oz.) can whole kernel corn, drained
2 eggs slightly beaten
1 (6 oz.) pkg. cornbread mix (Jiffy)
1 cup dairy sour cream
1/2 cup (1 stick) butter, melted

Preheat oven to 350°F.

Mix all ingredients in order. Pour into 2-quart casserole dish or 9x9-square dish.

Bake at 350°F for about 1 hour or until set and knife inserted in center comes out clean.

Submitted by: Shirley Lee