Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  32      ounces        frozen whole kernel corn
     1/2  cup           butter -- melted
   1      cup           sour cream
   1      8 oz. box     Jiffy cornbread mix

Preparation:

Place 16 oz. thoroughly thawed corn kernels in a food processor. Add two tablespoons of sugar and puree. Add reserved corn kernels and all other ingredients. Thoroughly mix until well blended then transfer mixture into a pre-greased casserole dish. Bake at 350F for 45/50 minutes or until golden brown.