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Ingredients
- 1 can creamed corn
- 1 can whole corn, drained
- 1 box Jiffy corn muffin mix (8 oz.)
- 1 stick oleo
- 8 oz. carton sour cream
Method
- Mix by hand; let sit for 10 minutes.
- Grease 9 x 9-inch pan. Bake at 350° uncovered for 50 to 55 minutes.