2 cans (10-oz each) whole kernel corn
1 cans (16-oz each) creamed-style corn
2 pkgs (8.5-oz each) corn muffin mix
1 stick of butter, melted
1 carton (8-oz) sour cream
Combine the undrained whole kernel corn with the creamed-style corn in a medium mixing bowl. Stir in the corn muffin mix and the butter just until blended. Fold in the sour cream. Pour the mixture into a slow cooker or crockpot, cover and cook on low setting 2 to 3 hours until cooked through.
Yield: approximately 10 servings.