1. Preheat oven to 350F (175C). Grease a 9x13 or 8x8 baking dish. 2. Whisk melted butter and sour cream in a large bowl until smooth. 3. Stir in both cans of corn (drained whole kernel and undrained creamed). 4. Fold in the cornbread mix until just combined (do not overmix). 5. Pour into prepared dish and bake for 45-50 minutes until golden brown. Rest for 5 minutes before serving.