Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 package (8 ½ ounces) cornbread/muffin mix
- 1/2 cup 2% milk
- 1 can (15 ¼ ounces) whole kernel corn, drained
- 1 can (14 ¾ ounces) cream-style corn
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.
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Photo and recipe from Taste of Home
