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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Ingredients:
2 stick(s) butter, melted |
1 can(s) corn, with liquid (11 oz) |
1 can(s) creamed corn (15 oz) |
2 eggs |
1 box(es) jiffy corn muffin mix |
1 cup(s) sour cream |
Directions:
1. Preheat oven to 350 degrees. Melt the butter and let cool. In a large mixing bowl, beat eggs and mix in both cans of corn. Add sour cream and the cooled melted butter. Mix. Add muffin mix and mix all ingredients together until well blended. Pour into a small casserole dish and bake for approximately 1 hour, until golden brown and not obviously runny.
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