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
