4 eggs (beaten)
1/2 cup vegetable oil
16 ounces Sour Cream
3 boxes of Jiffy Corn Muffin Mix
2 Large (16 ounce) cans of Cream Style Corn

In a large mixing bowl, beat your eggs, add the oil and sour cream and mix well, add the corn muffin mix and mix until well blended. Stir in the cans of cream corn.

Pour into a greased 9 x 13 x 2 baking pan and bake at 350°F for 45 minutes or until done.