Corn Casserole

1/2 cup margarine
17-oz. can whole corn with liquid
17-oz. can creamed corn
8 1/2-oz. box Jiffy ® cornbread mix
2 eggs slightly beaten
1 cup sour cream
Pinch of each: salt, pepper, sugar
1 cup sharp cheddar cheese

Melt margarine in 9" x 13" baking dish. Add all corn and cornbread mix; gently mix with fork. Add eggs; mix with fork. Drop sour cream by tablespoons in different areas on top of corn mixture; fold in gently. Add seasonings. Sprinkle with cheddar cheese. Put in preheated oven and bake at 350° F. for 20 to 30 minutes, or until mixture is firm. Cool slightly before cutting into squares. Serves 12.