1 stick butter
1 can whole kernel corn, undrained
1 can creamed corn
2 eggs
2 tsp. sugar
1 c. sour cream
1 box cornmeal muffin mix

Melt butter in 9 x 13 inch pan. Add corn, eggs and sour cream. Stir together. Sprinkle on the corn muffin mix and stir in. Bake at 350 degrees 45 minutes; or 325 degrees if using glass dish.