Preheat your oven to 350 degrees.
Grease your 13 by 9 in pan with butter.
Add your corn muffin mix to your bowl.
Crack two eggs and add them to your bowl.
Use a can opener to open both of your cans of creamed corn. Then add them to your bowl.
Melt your stick of butter (1/2 cup). You can do it in a bowl in the microwave or use a small pan on the stovetop.
Add your now melted butter to your bowl.
Add your 8 oz. container of sour cream.
Mix everything together until there are no clumps of cornbread mix.
Add your mixture to your pan.
Bake for 35-40 minutes.
Check periodically with a fork or knife until the fork or knife comes out clean.
Turn off the oven.
Let cool for 10 minutes and then enjoy!
- 2.0 cans of creamed corn
- 8.0oz sour cream
- 2.0 eggs
- 1.0 box of corn muffin mix
- 1/2c butter, melted (aka 1 stick)
- 1.0 13x9 in baking dish, greased
- 1.0 can opener
- 1.0 mixing bowl
- 1.0 spatula or mixing spoon
- 1.0 oven