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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
2 cans (15 1/4 oz each) whole kernel corn, undrained |
2 cans ( 14 3/4 oz each) cream style corn |
2 cups (16 oz) sour cream |
1 cup butter, melted |
2 package (8 1/2 oz each) corn bread/muffin mix |
3 eggs |
Directions:
1. In large mixing bowl, combine all ingredients; beat just until combined. Pour into two greased 13x9x2-in. baking dishes. Bake at 350 for 40-45 minutes. Cool for 15 minutes on wire racks before cutting.
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