1/2 cup butter, melted
1 8 oz. can whole kernel corn, drained
1 8 oz. can creamed corn
1 cup sour cream (I was about a half cup short so I used 1/2 cup sour cream and 1/4 cup fat-free Ranch dressing)
1 package Jiffy Corn Muffins
Preheat oven to 375 degrees. Mix together the melted butter, all of the corn, and sour cream. In a separate bowl, beat the eggs. Add the beaten eggs to the corn mixture. Finally, add in the corn muffin mix and stir until completely blended. Spread mixture in a greased 9×9 casserole or baking dish. Bake 30-35 minutes until center is firm.
Serve with chili or fresh salsa!