by Kyle Spearrin (original recipe from Nana Spearrin)

Ingredients

• 1 can whole kernel corn
• 1 can cream corn
• 1 cup sour cream
• 1 box Jiffy corn muffin mix
• 2 eggs
• 1 stick butter (1/2 stick is also acceptable)

Instructions

1. Set oven to preheat at 350 degrees.
2. Place stick of butter in a 9×13″ casserole dish. Place dish in oven while preheating to start melting the butter.
3. Beat eggs in small bowl.
4. Drain water from can of whole kernel corn.
5. In a separate large bowl, mix all ingredients (including eggs) in any order.
6. After the butter is melted somewhat, dish with the butter can be removed from oven. Tilt dish around to spread melted butter on all sides. This is to prevent sticking.
7. Pour melted butter into large bowl with other ingredients and mix.
8. Pour all mixed ingredients from large bowl into casserole dish.
9. Place dish in preheated oven for 45 minutes.
10. Remove dish from oven, allow casserole to cool for some time.
11. Cut casserole into small squares and serve. Enjoy!