1. Place both cans of corn in large mixing bowl.
2. Add the muffin mix.
3. Scoop in the sour cream and mix until all the sour cream is mixed in well.
4. Preheat oven to 350 degrees.
5. Melt the stick of butter in a small sauce pan over low heat or in a microwave safe dish.
6. Pour the butter into a baking dish.
7. Add the corn mixture.
8. Bake 40 minutes or until firm in the center and a knife inserted in the center comes out clean.