MIX whole kernel corn, cream-style corn, cornbread mix, eggs, onions, butter, salt and pepper in large bowl until well blended.
ADD sour cream and process cheese; stir gently until well blended. Spread into well greased full steamtable pan (or 1/3 hotel pan for trial recipe).
BAKE in 325°F-convection oven for 20 to 25 minutes or until top is golden brown and bread begins to pull away from sides of pan. Cool slightly. Cut into 2-inch squares to serve.