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