1/2 cup margarine, melted
2 eggs, lightly beaten
1 package Jiffy cornbread mix
1 can (15 oz) whole kernel corn
1 can (14.75 oz) creamed corn
1 cup sour cream

Preheat oven to 350 degrees.
Combine all ingredients (do not drain the corn) and stir well. Add mixture to a lightly greased 8 x 8 dish. Bake 45 minutes or until the top is golden brown.

Note: double this recipe fits nicely into a 9 x 13 dish.