1 c. corn (fresh, frozen or drained canned)
1 can creamed corn
1 1/2 c. sour cream (can substitute all or part with buttermilk or plain yogurt but tastes better with sour cream)
1/2 c. melted butter
2 eggs
1 box Jiffy corn muffin mix

Beat ingredients together and pour into greased 2-quart casserole dish. Bake at 350 degrees until done (set in the middle). Time varies by shape of casserole