Preheat the oven to 400 degrees F and grease a 9X13 baking pan.
In a large mix bowl, stir together the sour cream, milk and eggs. Then stir in the melted butter.
Add in the corn muffin mix and the sugar. Stir together until the batter is combined.
Pour the mixture into the prepared pan and bake for 25-30 until the corn bread is cooked through and the top is golden brown.
Remove, let it cool for 5-10 minutes. Then the cornbread is ready to slice, serve and enjoy!
Notes
Store the leftover cornbread in an airtight container or ziplock bag at room temperature for up to 5 days.
We love serving this topped with extra butter or honey if you like sweet cornbread.
Make sure to use whole milk for the best results in this recipe.