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1. Preheat oven to 325 degrees. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
2. Pour into a greased 3-qt. baking dish or 13 x 9 baking pan. Bake uncovered, until set and lightly browned, 45-50 minutes.
Photo and recipe from Taste of Home