Ingredients:
1 15 oz. can cream style corn
1 15 oz. can white niblet corn (or fresh from the cob)
2 eggs, beaten
1 stick butter, softened
1 box Jiffy corn muffin mix
8 oz. sour cream
Directions:
Mix all the ingredients together well. Pour into a buttered 9 x 13-inch baking dish.
Bake at 350 degrees for 45 minutes, or until firm in the middle.
Let cool and slice into squares.
(A nice side to your favorite chili!)