1 c. sour cream (or yogurt or 1 c. milk plus 1 tbsp. lemon juice)
1 box Jiffy corn muffin mix
2 eggs
1 can cream style corn (14.5 or 16 oz.)
1 can whole kernel corn, drained (10.5 or 17 oz.)
1/2 tsp. nutmeg
1 stick butter

Melt one stick butter in a 9 x 13 shallow baking dish. In a separate bowl, mix the first six ingredients and pour into the buttered dish.

Set oven for 350 degrees and bake for 30-45 minutes. Serves 6 to 8.