Ingredients:
(1) (15 oz) can whole kernel corn, drained with only 1/2 liquid reserved
1 (14.75 oz) can cream-style corn
(2) large eggs
1 (8 oz) package dry cornbread mix
1 cup sour cream
8 ounces Cheddar cheese, shredded
Directions:
Preheat oven 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan.
Add and combine corn, reserved liquid, eggs, cornbread mix, and sour cream In a large mixing bowl, stir until blended. Pour batter into prepared pan, and then sprinkle with cheese.