1-16 oz can cream corn
1-16 oz can whole corn with liquid
1/2 cup butter, melted
1 pk Jiffy corn muffin mix
2 eggs, slightly beaten
1 cup sour cream
Combine all ingredients except 1/4 cup of the corn muffin mix and mix until well blended. Pour into oven safe dish. Sprinkle the top with the remaining corn muffin mix. Bake at 350 degrees for 1 hour (I need about 1 hour and 15 minutes in my oven). A knife inserted in the center should come out pretty clean. Thanks to Keri for this recipe.
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