Sweet Corn Cakes

I got this recipe from my friend Verena over 10 years ago and although i've modified it a little I still make it all the time. It really is a 3 step process.                                                                            Mix:

Scoop:

And enjoy.
 They are great hot or cold and so moist you won't need to add butter!

Sweet Corn Cakes

1 box cornbread mix

1 can whole kernel corn drained

1 can sweet creamed corn

2 eggs 

2/3 c sour cream

½ c melted butter

1 T sugar

Preheat oven to 375. Mix together and  divide batter evenly into 24 greased muffin tins. Bake for 15 minutes.