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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is another one of my MIL, Linda's, great recipes. I am posting it here so I don't lose track of it. I hope you enjoy it as much as my husband's family always has. Ingredients:
2 slightly beaten eggs |
1 (8 1/2 ounce) package jiffy corn muffin mix |
1 (8 ounce) can cream-style corn |
1 (8 ounce) can whole kernel corn, drained |
1 cup sour cream |
1/2 cup margarine, melted |
1 cup shredded swiss cheese |
Directions:
1. Combine all ingredients except cheese.
2. Spread in 11x7x2 baking dish.
3. Bake at 350 for 35 minutes.
4. Sprinkle cheese on top and bake 10-15 minutes longer or until knife comes out clean.
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