Ingredients:
1 can whole corn, drained
1 can creamed corn
1 (8 ounce) cartons sour cream
1 package Jiffy cornbread mix
1/2 cup butter, melted
2 eggs, beaten
Directions:
Mix all ingredients in a buttered 8″ square baking pan (glass pans work best).
Stir until all ingredients are mixed well.
Bake 1 hour at 350 degrees F, or 15-18 munites in a microwave on full power.
Refrigerate leftovers.
Servings: 8
Time preparation: 5 min.
Time total: 65 min.