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Categories:Viewed: 61 - Published at: 6 years ago
Ingredients
- 1 can (tall) cream style corn
- 1 can whole kernel corn (drained)
- 8 oz. sour cream
- 1 box jiffy muffin corn bread mix
- 2/3 c. melted margarine
- 2 eggs
Method
- Mix above ingredients together.
- (Use the jiffy mix as is, do not use the directions for it.)
- Butter a 9 x 13 pan and bake at 350 for 35-45 minutes.