Ingredients

  • 0.5 cups butter (softened)
  • 0.5 cups sugar
  • 2 large eggs
  • 1 cup sour cream
  • “Jiffy” corn muffin mix (8.5oz box)
  • 0.5 cups whole milk
  • 1 can (15.25oz) whole kernel corn (drained)
  • 1 can (14.75oz) cream-style corn

Steps

  1. Preheat over to 325°
  2. Cream together butter and sugar
  3. Add in eggs, beat well
  4. Add in corn muffin mix, sour cream, and milk
  5. Fold in whole corn and cream corn
  6. Pour mixture into a 13”x9” baking pan
  7. Baked uncovered for 45 minutes or until lightly browned