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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 (8 ounce) package jiffy corn muffin mix, dry |
2 eggs |
2 (8 ounce) cans corn, 1 can drained |
1 (15 ounce) can creamed corn |
8 ounces sour cream |
2 tablespoons butter |
Directions:
1. Mix all ingredients.
2. Grease 9x13-inch pan and pour in batter.
3. Dot with butter; bake at 350F for 45 minutes to 1 hour.
4. Cut in squares and serve.
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