2 eggs 1 can (8 oz.) cream style corn 1 can (8 oz.) whole kernel corn 1 cup sour cream 1/2 cup melted butter 1 box (8 oz.) corn muffin mix, Jiffy, etc.
Combine all ingredients and season to taste. Pour into a 6 x 10 inch greased pan or casserole. Bake 35 minutes at 350 F.
Variations: Add schredded cheese to the top in the last 5 minutes of baking, or add diced pimiento and/or green onion slices before baking. May be “spooned” as a side dish or cut and served like corn bread.