1 corn muffin mix (I always use Jiffy)
8 oz. sour cream
8 oz. (approx.) whole kernel corn (I use unsalted!) DRAINED
8 oz. (approx.) cream corn NOT DRAINED
¾ cup melted butter or margarine (I use unsalted butter)
Mix all ingredients and put in small rectangular, square or round GREASED dish.
Bake at 350 degrees for 25 to 30 minutes or until middle is firm.
I almost ALWAYS double this recipe and cooking time is increased to 30 to 40 minutes if in one pan or many times I put in two pans to have later or give away!