Preheat oven to 350°
Spray a large casserole dish with non-stick cooking spray.
Place the butter in the casserole dish and microwave it until the butter melts.
Whisk the sour cream into the butter.
Beat the eggs, and add them to the butter sour cream mixture.
Add both the can of cream corn and the fully thawed frozen corn.
Add 1 ounce of bourbon and stir.
Add the box of dry cornbread and mix completely.
Bake for 35-40 minutes.
As soon as the casserole is out of the oven, while it's still hot, brush the top with 1 ounce of bourbon.