1/2 cup softened butter, 1/2 cup sugar, 2 eggs, 8 oz. sour cream, 1 package Jiffy corn muffin mix, 1 can (15&1/4 oz.) whole kernel corn drained, 1 can (14 & 3/4 oz) can of creamed corn. In large bowl, mix butter, sugar. Add eggs one at a time beating after each. Add sour cream. Gradually add muffin mix alternating with milk. Fold in corn. Pour into greased 3 quart baking dish. Bake uncovered 45 to 50 minutes at 325 til lightly brown on top.