1 box jiffy corn muffin mix (but of course use your new mix!!)
8 oz sour cream
1 can cream corn
2 TBSP sugar
1 stick butter
Heat oven to 350 and melt butter in the casserole dish as oven is heating. I use a round Corningware dish.
While the butter is melting, mix the sour cream, cream corn and egg together. Then add the Jiffy mix and sugar. Add all at once to the hot dish with melted butter and do not stir.
Return to the oven and bake for 40-50 minutes or until a knife inserted comes out clean. Let it cool and enjoy! If you need to make a lot of this, it does not double well. You can double the batter, but pour into two separate dishes of equal size.