1 can cream-style corn
1 can vacuum-pack corn (Green Giant Mexicorn)
8 oz. sour cream
1 box cornbread mix (Mexican cornbread mix)
2 large eggs
1 stick butter, melted

Combine corn, sour cream, butter and eggs. Mix well. Then fold in corn mix. Pour into 9 x 13 casserole dish.

Bake at 350°F for 25 to 30 minutes.