Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, whisk together the Jiffy cornbread mix, cream corn, drained whole kernel corn, eggs, and melted butter.
Stir in the sour cream until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish.
Bake for 45 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
Let cool for a few minutes before serving.
Enjoy!
