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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (8 1/2-ounce) package corn muffin mix |
1 (8-ounce) can cream-style corn |
1 (8-ounce) can whole kernel corn, drained |
1 (8-ounce) container sour cream |
1/2 cup butter or margarine, melted |
2 large eggs |
Directions:
1. Stir together all ingredients, and pour into a greased 11- x 7-inch baking dish.
2. Bake at 350° for 35 minutes or until golden.
3. NOTE: For corn muffin mix, we used Jiffy.
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