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Ingredients
- 1 can whole corn (undrained)
- 1 can cream-style corn (undrained)
- 1 (8 oz.) carton sour cream
- 1 stick oleo, melted
- 1 (8 1/2 oz.) box Jiffy corn muffin mix
Method
- Mix all ingredients together well.
- Bake, uncovered, at 325° for 1 hour.
- Test for doneness in middle like a cake.