Ingredients:

  • 1 can creamed corn (16 oz)
  • 1 can whole corn (16 oz)
  • 1 small box corn muffin mix (8 oz Jiffy)
  • 1 stick butter 1 c sour cream

Method:

  • Melt butter, add corn, muffin mix and sour cream.
  • Bake at 350 for 1 1/2 hours until top is golden and crispy.

Yield: 1 qt/10-12 servings

 
 
 
 
Print Friendly, PDF & Email

0 Comments

Submit a Comment