- 1 box (8.5 ounces) corn muffin mix
- 1 can (15 ounces) whole sweet kernel corn, drained
- 1 can (15 ounces) cream-style corn
- 2 large eggs, beaten
- ½ cup butter, melted
- 3/4 cup sour cream
- Preheat oven to 350 degrees. Grease an 8×8-inch baking dish.
- Mix together the muffin mix, corn, creamed corn, eggs, and butter. Add sour cream and stir to combine.
- Pour into the baking dish and bake 40-50 minutes.
