- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can cream-style corn
- 1 (8 ounce) container sour cream
- 1 cup melted butter
- 2 eggs, beaten
- 1 (8.5 ounce) package dry corn muffin mix
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, eggs and corn muffin mix. Mix well and pour into one 9×13 inch baking pan.
- Bake for 35 to 45 minutes.