Baked Corn Casserole

Shirley Bachmann made this delicious corn casserole for the Memorial Day potluck in Summit in May of 2005. We loved this baked corn so a request for the recipe was made. Thank you Shirley. Kellen often asks for this dish and specifically requested it this Thanksgiving.

1 16 oz whole kernel frozen corn (Shirley would use 2 cups of her home frozen corn)
1 16 oz. cream style corn (Shirley would process 1 bag of her home frozen corn in processor)
2 eggs, beaten
1 stick butter, melted
1 cup sour cream
1 box Jiffy Cornbread Mix

Mix all ingredients. Bake at 350* for 1 hour in deep dish or 1/2 hour in shallow pan.

*Notes from Shirley. I use my own frozen corn (I put about 2 cups per bag). I put 1 pkg in processor to make it creamy, Also I have used 1 cup evaporated milk if I didn't have sour cream on hand. To make a larger amount, I use 3 pkg corn, and 3 eggs but other ingredients were about the same.