* 1/2 cup butter, softened
* 1/2 cup sugar
* 2 eggs
* 1 cup (8 ounces) sour cream
* 1 package (8-1/2 ounces) corn bread/muffin mix
* 1/2 cup milk
* 1 can (15-1/4 ounces) whole kernel corn, drained
* 1 can (14-3/4 ounces) cream-style corn
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325° for 45-50 minutes or until set and lightly browned. Yield: 8 servings.