Corn Casserole

2 eggs beaten

1 stick of butter melted and cooled

1 can creamed corn

1 can regular sweet corn drained

1 cup sour cream

1 regular Jiffy or Martha White cornbread mix

Melt butter and let cool. Mix cans of corn, butter, sour cream and eggs. Mix thoroughly. Add cornbread mix and mix well. Pour into greased 1 1/2 or 2 quart casserole or souffle dish. Bake at 350 degrees (maybe a little lower for a glass pan) for one hour or until top is golden brown and sharp knife inserted into center comes out clean. This can also be made ahead of time, refrigerated and baked when needed.