Crockpot Jiffy Cornbread

2, 8.5 oz. boxes Jiffy corn muffin mix

2 eggs

1/4 c. sugar

1 c. sour cream

1/2 stick butter, melted

Line or spray crockpot. Whisk together corn muffin mixes and sugar. Add eggs, sour cream, and melted butter. Stir just to combine. Do not overmix. Pour in crockpot. Smooth with spatula. Place lid on crockpot and cook on high for 2-2 1/2 hours or low for 3 1/2-4 hours. The cornbread is ready when the center is fully set. Turn off crockpot and allow to rest for 10 minutes before slicing and serving.