Julie's Creamy Corn Muffins

1 box Jiffy corn muffin mix

1 can, 8.75 oz, corn kernels, drained

1 can, 8.25 oz, creamed corn

1/4 cup sour cream

1/4 cup milk or evaporated milk

1 egg

salt & pepper

Mix everything together in a large mixing bowl and season with salt and pepper.  Put muffin papers into a muffin pan and fill about 2/3 full of batter.  Bake for 30 minutes, checking after 25 minutes, until muffins are just done.  Serve warm.

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