Corn Casserole - cooking recipe

Ingredients

1 (16 oz.) can whole corn (no salt okay)
2 (16 oz.) cans creamed corn
1 stick melted butter or margarine
2 eggs, slightly beaten
1 c. sour cream or light sour cream
1 (8 1/2 oz.) box Jiffy cornbread mix

Preparation

Mix eggs, butter, sour cream and cornbread mix in a large bowl.
Add corn and stir thoroughly.
Pour into casserole dish, filling to 1/2-inch below rim.
Bake at 350\u00b0 for 1 hour.
For reduce calories, omit sour cream.