1/2 cup butter
1 box of corn muffin mix
1 can creamed corn
1 can corn, drained
2 eggs
1 cup sour cream
Mix together and bake in a greased 9x13 pan for 30 minutes at 350 F.
When you look at the big pan full of corn casserole you think "I made too much," but when you start eating it you think "I didn't make enough." That is my opinion. This is from Renee Byler, by the way, and she says you can add things like green chiles, cheese, etc.
Butter? Sour cream? And, eggs? Wow! It should be good. I'll have to try it.--Mom
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