Important to have the butter soft & the eggs room temperature.

Directions

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. I use a large serving fork.  Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.  Sometimes I add a tablespoon of dried onion and a tablespoon of dried green/red peppers (not the hot kind).
• Pour into a greased 3-qt. baking dish or 13×9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.  It usually takes at least 50 to 55 minutes when I bake it in a 13X9 inch glass pan. I turn the pan once at about 35 minutes.
• Enjoy!           BTW  – You can always leave the sugar out or use less if you’d like.