Scalloped Corn
1/2 C butter, melted
2 eggs, beaten
1 C sour cream (or low-fat sour cream)
8 1/2 oz package cornbread muffin mix
15 oz can creamed corn
15 oz can corn niblets, undrained
Combine all ingredients.
Pour into greased 9"x9"x2" pan.
Bake at 375F for 40 minutes or until center is set (no longer jiggles when pan is shaken).