Prepare the Oven and Pan: Heat the oven to 350 F and grease a 9-inch baking pan or line it with greased parchment paper.

Mix the Eggs: Whisk the eggs with the sour cream in a mixing bowl, then whisk in the melted butter.

Make the Batter: Add the corn muffin mix and blend well.

Add the Corn: Add the drained kernel corn and creamed corn to the batter and stir to blend.

Spread in the Pan: Spread the batter in the prepared baking pan.

Bake: Bake the cornbread casserole for 45 to 55 minutes or until the top is lightly browned.

Cool Slightly: Transfer the casserole to a rack to cool.

Serve: Cut the cornbread into squares and serve it warm with a drizzle of melted butter if you like.