▢½ cup butter melted ▢1 (15 oz) can whole kernel corn not drained ▢1 (15 oz) can creamed corn ▢2 (8.5 oz) boxes Jiffy corn mix ▢1 (8oz) container sour cream ▢2 eggs ▢¼ cup sugar
Preheat oven to 375 degrees.
Add butter, whole corn, creamed corn, corn muffin mix and sour cream to a medium bowl and mix well.
Fold in eggs and sugar and mix until combined.
Pour into a greased 9×9 inch dish and bake for 45 minutes – 1 hour. Mixture will be more gooey than regular cornbread.
Cornbread casserole is done when it's slightly browned on top and the center is set and doesn't jiggle.