1 (8 oz.) box Jiffy corn bread mix
1 (8 oz.) carton sour cream
2 eggs, beaten
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can cream style corn
8 tbsp. (1 stick) butter

Melt butter over low heat and let cool. Combine cornbread mix, sour cream eggs and stir well. Add both cans of corn and the cooled melted butter and stir well. Pour all into a greased casserole dish.

Bake at 350°F until top is golden brown and toothpick comes out moist but clean (approx. 30 minutes in a 3 - 4 inch casserole). This recipe is best in a deep dish, but can use a 9 x 13 pan (approx. 20 minutes). This should be more moist than corn bread...do not overcook.