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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My sister got this from and we doubled it for our Thanksgiving dinner (20+ people). We baked it in 2 half-size aluminum steam table pans. It was very easy to put together and very moist and tasty. Ingredients:
1 (8 1/2 ounce) box jiffy corn muffin mix |
1 (14 1/2 ounce) can whole kernel corn, with juice |
1 (14 1/2 ounce) can cream-style corn |
1/2 cup butter or 1/2 cup margarine, melted |
1 cup sour cream |
2 eggs |
Directions:
1. Mix all ingredients until blended.
2. Pour into 8 X 8 baking dish.
3. Bake uncovered at 350 for 45-50 minutes or until browned on top and firm in the middle.
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