1 stick butter, softened
2 eggs
1 (8 oz.) sour cream
1 (8 oz.) can whole kernel corn, drained
1 (8 oz.) can creamed corn (undrained)
1 (8 oz.) pkg. corn muffin mix

Beat the softened butter, eggs and sour cream together. Mix the cans of corn and muffin mix together and then add to the first mixture. Pour into either a lightly greased 2-quart casserole dish or two 1-quart casserole dishes.

Bake at 350°F for 35 minutes.