INGREDIENTS:

1 stick butter, melted
1 (8 oz.) corn muffin mix
1 (8 oz.) cream style corn
2 eggs, beaten
1 (8 oz.) whole kernel corn, drained
1 c. sour cream

DIRECTIONS:

Mix butter with all other ingredients and blend well. Turn into 2-quart baking dish and bake at 350 degrees for 35-40 minutes. A little longer if still soft in center.
I always use Jiffy corn muffin mix. I always use 16 oz. size corn instead of the smaller size. This dish is softer than corn bread but firmer than corn pudding. Meant to be eaten with fork.

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