Preheat your oven to 350 degrees.
Grease your 13 by 9 in pan with butter.
Add your corn muffin mix to your bowl.
Crack two eggs and add them to your bowl.
Use a can opener to open both of your cans of creamed corn. Then add them to your bowl.
Melt your stick of butter (1/2 cup). You can do it in a bowl in the microwave or use a small pan on the stovetop.
Add your now melted butter to your bowl.
Add your 8 oz. container of sour cream.
Mix everything together until there are no clumps of cornbread mix.
Add your mixture to your pan.
Bake for 35-40 minutes.
Check periodically with a fork or knife until the fork or knife comes out clean.
Turn off the oven.
Let cool for 10 minutes and then enjoy!