Preheat oven to 400 degrees F and grease a non-stick 8x8 square baking dish with cooking spray. Set aside.

Place corn muffin mix into a large bowl, then add in eggs, buttermilk, sour cream, butter, sugar, and salt.

Stir until *just* combined, then stir in the drained corn. It’s ok if the mixture is a little lumpy.

Pour batter into the prepared baking dish.

Bake in the preheated oven for 40-50 minutes, or until an inserted toothpick is basically clean. If the top starts to get too brown, cover with a greased piece of tin foil.

Remove from the oven and let cool for at least 20 minutes before slicing and serving with butter and honey!

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