Servings: 8
Notes: Can be doubled but you will need to increase the baking time.
Ingredients:
1 can corn, juice too
1 can creamed corn
1 cup sour cream
1/4 cup sugar
2 each eggs, beaten
1/2 cup butter, melted
8 ounces jiffy corn muffin mix
Instructions:
1. Mix together adding muffin mix last. Bake in large casserole or 9x13 pan at 350 degrees for 50-60 minutes until set.
2. Let stand 5 minutes before serving.
No comments:
Post a Comment