This great recipe from my sister Kathy in Montclair, NJ is just fantastic. What's more, it simply utilizes all these little things that you pick up at the grocery store, mix in a bowl and bake in the oven. It's sure to become a family favorite of your's, too, I just know it.

NOTE: you may find that your local grocer stocks cans of corn kernels/cream corn that differ from 8-1/2 ounce. For example, DelMonte packages theirs as 8-3/4, others 8-1/4. Doesn't matter. Anything around 8-1/2 ounces is fine.

7-ounce box corn muffin mix
8.5-ounce can corn kernels with juice
8.5-ounce can creamed corn
1 8-ounce sour cream
2 eggs, slightly beaten
1 stick unsalted butter, melted
1/3 cup sugar

Combine all ingredients. Mix well, but not for long. Pour into square casserole (or 8 to 9 inch round cake pan) and bake 35-40 mintues at 350 until golden brown and toothpick poked into the center comes out clean. Cooking time will vary with size of pan.