Corn Spoon Bread

My lovely wife Kathy originally found this recipe. She gave me a list to shop from and I brought home the wrong ingredients and can sizes.
Unflustered, she moved forward. It turned out wonderfully.

1 8½ oz package of corn muffin mix (Jiffy)
1 16 oz can of cream style corn
1 16 oz can of whole kernel corn (drained)
8 oz sour cream
½ cup of melted butter
2 large eggs

Combine all ingredients
Pour into greased 11 by 7 inch baking dish
Bake at 350° for 45 to 50 min or until golden brown
Allow to cool

Sometimes ignorance is bliss.
This is a great side dish for chili.