Susan Poston

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1 cup (8 oz) sour cream
• 1 package (8 1/2 oz) cornbread/muffin mix (Jiffy)
• 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 cornbread/muffin mix alternately with milk.

Fold in the corn.

Pour into greased 3 qt baking dish.

Bake, uncovered, at 325°F for 45-50 minutes or until set and lightly browned.

Yield 8 servings.