1 can creamed corn
1 can whole kernel corn, drained
2 eggs
1 c. sour cream
1/4 c. sugar
1/2 c. oil
1 pkg. Jiffy corn muffin mix
Salt and pepper to taste
Optional: 1 c. corn flakes, 1/4 c. butter

Mix all together and pour into a greased 9x13 glass pan. Bake at 325 degrees for 1 hour.

Sprinkle corn flakes and butter (mixed together) over top if desired, before baking.