2 boxes Jiffy Corn muffin mix, 2 cans creamed corn ( 15 oz), 2 sticks butter (melted), 16 oz sour cream ( more or less), 2 cans whole kernel corn( drained), 2 eggs.
Just mix it all together and bake at 350 in a buttered 9X13 baking dish until set in middle and brown on top.
This is good as above, but I like it better with Mexicorn and some jalapenos chopped in.
I don't make this really often because it is quite sweet, but it is always a hit where ever it goes. The best things about it is that it is easy and inexpensive and transports and reheats well.