2 boxes (8.5oz) jiffy corn muffin mix 1 cup sour cream 1 can (14.5oz) whole kernel corn, drained 1 can (14.75oz) creamed corn 3 large eggs ½ cup melted butter
Preheat your oven to 350 degrees F.
Grease the inside of a 10 cup bundt pan with nonstick cooking spray or butter. Then dust it with flour to help prevent sticking.
In a large mixing bowl comine all of the ingredients with a whisk until well mixed.
Pour the batter into the prepared bundt cake pan and place it into the oven.
Bake for about 50 minutes or until a toothpick can be inserted and come out clean (or with just a few moist crumbs).
Let cool in the pan for 10 minutes before flipping over onto a serving plate.
Wait about another 10-20 minutes before slicing and serving.