1 15 oz can cream corn
1 15 oz corn niblets with water
1 box jiffy cornbread mix
1 stick unsalted butter, metled
1 8 oz sour cream
2 eggs beaten
Combine ingredients in a large bowl and incorporate until well mixed. Coat muffin tin with non stick cooking spray. Ladle 1 cup of mixture each into a twelve piece muffin tin. Bake at 350 for 30 minutes until set. Serve hot.