Ingredients:

1 can of creamed corn, about 15 ounces

1 can of regular corn, drained, 15 ounces

2 eggs

8 ounces of sour cream 

½ cup melted butter

1 small box Jiffy corn muffin mix. 

Mix all the ingredients together and bake, uncovered, in a 350-degree oven until solid. Cook in an 8” x 8” pan.