Cornbake

I have tried unsuccessfully over the years to make my mother-in-law's cornbake. I don't know where she got the recipe from but it's a family favorite and chock full of comfort food-ness. I'm sure over the years I've failed at it because of my tendency not to follow a recipe so today I tried extra hard AND I called my mother-in-law to verify the size of the pan.

Esther's Corn Bake

• 8.5 ounces Jiffy cornbread/muffin mix (yeah, something out of a box!)
• 1 can whole corn, undrained
• 1 can creamed corn
• 1 cup sour cream
• 1 stick butter, melted
• 2 eggs beaten

Mix and pour into large casserole or 9 x 13 cake pan. Bake at 350 for 1 hour. Should not be as dry as cornbread, but should set more than a pudding.