Ingredients:
- 1 8.5-oz package Corn muffin mix ; (preferably Jiffy)
- 1/2 teaspoon Sugar ; (up to 1 teaspoon), (see *)
- 1 15.25-oz can Whole kernel corn ; drained
- 1 14.75-oz can Cream style corn
- 1/2 cup Butter or margarine ; (1 stick), melted and cooled, (see ***)
- 1 cup Sour cream ; (see ***)
- 3 large Eggs ; at room temperature, beaten