2 eggs, slightly beaten
1 (14 ounce) can whole kernel corn, drained
1 (14 ounce) can cream-style corn
1 cup sour cream
¼ cup margarine or butter, melted
1 (8½ ounce) box of Jiffy cornbread mix

Mix wet ingredients, then combine with the Jiffy mix. Pour into a well greased 8×8 inch square casserole dish.  Bake for 1 hour at 375 degree F.

This is an oldie, but goodie!  This is so simple and goes well with lots of homemade meals! It doubles easily, too, for bigger gatherings!