1 - 8.5 oz. pkg. of Jiffy cornbread mix
1 - 17 oz. can of cream style corn, non-strained
1 - 17 oz. can of whole kernel sweet corn
1/4 c sugar
1 c sour cream
2 eggs, beaten
1/2 c butter, melted
1. Preheat oven to 350°F.
2. Grease a 9 x 13 inch baking pan.
3. Combine all ingreadients into a large bowl and mix thoroughly.
4. Pour mixture into baking pan and bake for 45 minutes or until top in golden brown.