Cajun Sour Cream Cornbread

1 cup milk
1 cup (8 ounces) sour cream
2 (7.5 ounce) packages corn muffin mix
1/2 cup whole-kernel corn (frozen and thawed, or canned)

Heat oven to 375 degrees F. Lightly grease bottom of 9-inch-square baking pan.

Combine all ingredients in a medium bowl. Stir until well blended and all mix is moistened. Pour into prepared pan. Bake 30 to 35 minutes, until golden. Cool slightly before cutting.

Serves 8 to 10.