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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe came from my aunt who is a fabulous cook! She made this every year for Thanksgiving and I use it for any special occasion. The recipe can easily be cut in half to feed about 6-8 people. I have also used fat free sour cream with no difference in taste. Ingredients:
1/2 cup butter or 1/2 cup margarine |
2 boxes jiffy corn muffin mix |
16 ounces sour cream |
2 cans creamed corn |
4 eggs |
Directions:
1. Preheat oven to 350 degrees F.
2. Melt the 1/2 cup of butter in a large casserole dish in the microwave.
3. Mix the remaining ingredients in a large bowl until moistened.
4. Pour into the casserole dish.
5. Bake for 45 minutes to an hour or until it is golden brown on top.
6. Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.
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