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• 1 can whole corn, drained
• 1 can creamed corn
• 1 (8 ounce) carton sour cream
• 1 package Jiffy cornbread mix
• 1/2 cup butter, melted
• 2 eggs, beaten

 

1. Mix all ingredients in a buttered 8" square baking pan (glass pans work best).
2. Stir until all ingredients are mixed well.
3. Bake 1 hour at 350 degrees F, or 15-18 munites in a microwave on full power.
4. Refrigerate leftovers.