Corn Casserole

(Kim Gerwitz)

Note:  This makes a large batch, so cut recipe in half unless you have a gang to feed.

1/2 cup butter, melted
8-oz. sour cream
1 1/2 cups buttermilk
2 large eggs
1/4 cup white granulated sugar
2 (14.5-oz.) cans corn, undrained
2 (14.5-oz.) cans creamed corn
2 boxes Jiffy Corn Muffin Mix

Melt butter, cool slightly.  Add sour cream, buttermilk, eggs, sugar, sweet corn, and creamed corn into muffin mix.  Pour into a greased 9x13-inch baking dish and bake at 375 for 1 hour or until golden brown.  Serve hot.