cans (15.25 oz each) of whole kernel (1 drained)
can (14.75 oz) of cream style corn
stick (4 oz) butter, melted
ounces sour cream
package of corn muffin mix ***(I use Jiffy (Lucille))
1.Preheat oven to 350 degrees F. 2.In a large bowl, stir together the 3 cans of corn, corn muffin mix, sour cream, and melted butter. 3.Pour into a greased 9 by 13-inch casserole dish. 4.Bake for 45-60 minutes, until golden brown.