Since Noel asked for this recipe I thought I'd just post it! Although it's so not healthy by the time you add the butter and sour cream this really is a yummy alternative to corn bread. I often add the entire 16oz of sour cream (especially if I don't have anything planned for the other half) and it turns out fine, I also usually make this in my square glass pan, just make sure the middle is not gooey - if you make those two changes you might need to cook it a few more minutes!
1 can cream corn
1 can whole kernel corn (partly drained)
8 oz sour cream
1 stick margarine - melted
1 box Jiffy Corn muffin mix
Mix Together sour cream and margarine. Butter a 1 1/2 qt casserole dish (or 9 x 13 pan). Add ingredients - Mix together. Back at 350. 35-45 minutes.