Ingredients
- 1/2 cup butter, softened (I used 1/2 regular & 1/2 light)
- 1/2 cup sugar (I used 1/3 cup raw sugar & a couple Splenda)
- 2 large eggs, room temperature
- 1 cup sour cream ( I use light sour cream)
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1/2 cup 2% milk
- 1 can (15-1/4 ounces) whole kernel corn, drained – can sub Hominy
- 1 can (14-3/4 ounces) cream-style corn