You can bake this cornbread one day in advance. Allow it to cool completely; then wrap tightly in aluminum foil or plastic wrap.
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.
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