Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.

In a large mixing bowl, combine the drained whole kernel corn and creamed corn.

Add the corn muffin mix to the corn mixture and stir until just combined.

Beat the eggs in a separate bowl, then add in the sour cream and melted butter, mixing until smooth.

Pour the egg mixture into the corn mixture and gently fold everything together.

Sprinkle in the sugar and salt, folding the mixture gently.

Pour the combined batter into your prepared baking dish and spread it evenly.

Bake for 45-50 minutes until the top is golden and a toothpick comes out clean.

Remove from the oven and let cool for about 10 minutes before serving.