Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.

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

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

In a separate bowl, beat the eggs until fluffy, then mix in the sour cream and melted butter until smooth.

Combine the egg mixture with the corn mixture, then fold in the sugar and salt.

Pour the batter into the greased baking dish, spreading it evenly.

Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Allow to cool for about 10 minutes before serving warm.