Original Recipe Yield 8 to 10 servings
1 (8 ounce) container sour cream 1/2 cup unsalted butter, softened 1 (15 ounce) can creamed corn 1 (15 ounce) can whole kernel corn 1 (8.5 ounce) package corn bread mix
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets and corn muffin mix.
Pour into a 1 quart casserole dish and bake for 40 minutes