This recipe came from Taste of Home, and was a hit when I made it for Thanksgiving.

• ½ cup of butter, softened
• ½ cup of sugar
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 package (8 ½ ounces) corn bread/muffin mix
• ½ cup milk
• 1 can (15 ¼ ounces) whole kernel corn, drained
• 1 can (14 ¾ ounces) cream style corn

Preheat oven to 325◦. 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-quart baking dish. Bake uncovered 45-50 minutes or until set and lightly browned