This is really, really easy & makes a great side dish! I think the only thing I might do differently next time is replace the whole kernel corn with another can of cream corn… but here it is anyways…
- 1 can whole kernel corn
- 1 can cream-style corn
- 1/2 cup of sour cream
- 1 cup butter (melted)
- 2 eggs (beaten)
- 1 (12 ounce) package of corn muffin mix
- Preheat oven to 350 degrees F
- Combine all of the ingredients in a large bowl and mix well.
- Pour into a 9×13 inch pan
- Bake for 35-45 minutes.