1 cup sour cream
1 can cream style corn
1 can corn kernels drained
1 stick melted butter cooled a tiny bit
3 eggs beaten
1 can drained hot Rotel
1 box jiffy corn bread mix

Mix in no particular order (corn mix last) and pour in 13 x 9 pyrex sprayed with PAM. Bake at 350 degrees for 50 minutes to 1 hour. If you want to scoop it up and keep it as a pudding consistency cook on the lesser side. If you want to cut in squares let it go a little longer. I serve this with baked eggs in ham cups and top with a red pepper sauce but let me tell you this is a humdinger of a side dish to Holiday meals and I take it to every pot luck.