1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 cup melted butter
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
Preheat oven to 350 degrees F.
Combine all ingredients. Mix well and pour into a lightly greased 9x13" baking pan. Bake at 350 degrees for 35 to 45 minutes.
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