Preheat the oven to 350°F. Grease a 2 quart or 9-inch baking dish with butter. Combine the cornmeal, flour, sugar, baking powder, and salt in a small mixing bowl and whisk to combine.
In a large mixing bowl, Whisk together the eggs and sour cream. Add the melted butter and whisk again. Stir in the cream-style corn and the fresh or frozen corn.
Add the dry ingredients to the wet ingredients and stir until well combined. Bake for 36-40 minutes, until golden brown and a toothpick inserted comes out clean. Serve warm.