Heat butter in a 9-inch cast-iron skillet in 400° oven 5 minutes or until butter melts.

Combine sour cream, eggs, and corn in a medium bowl. Whisk in cornmeal mix just until combined. Whisk in melted butter. Pour batter into skillet.

Bake at 400° for 30 minutes or until golden brown. G

Notes:

Fresh, chopped jalapeños or canned green chilis added are great!