Preheat your oven to 350°F (175°C) for even baking.

Lightly grease a 9×9-inch baking dish with butter or non-stick spray.

In a medium bowl, combine the drained whole kernel corn and creamed corn. Add the dry cornbread mix and stir until fully incorporated, ensuring no dry lumps. Stir in sour cream and melted butter, followed by the beaten eggs. Mix well until combined.

Pour the prepared mixture into the greased baking dish, spreading it evenly with a spatula.

Bake for about 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Start checking at 40 minutes.

Once baked, remove from the oven and let cool for a few minutes. Serve warm as a side dish to complement any meal.