1 (16 oz.) can whole corn (use liquid)
1 (16 oz.) can cream corn (use liquid)
8 oz. sour cream
1 stick soft butter
2 eggs
1 box (8 1/2 oz.) Jiffy corn bread mix

Mix together all the ingredients thoroughly. Pour into two buttered 9x9 pans. Bake at 350 degrees for 45 minutes. Serve one pan and freeze the other for future use; defrost and warm in microwave.