1 can cream corn
1 can whole kernel corn, drained
1/3 c. sugar
1/2 c. vegetable oil
2 eggs
1 (8 1/2 oz.) box corn muffin mix
1 (8 oz.) sour cream (not necessary)

Mix both corns, sugar, oil and eggs together. Mix until smooth and creamy. Add muffin mix. Stir well. Pour in 8x8 inch or 9x9 inch glass dish or pan. Bake for 30 minutes at 350 degrees. Serve while hot.