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Ingredients
- 1 (8 oz.) can creamed corn
- 1 (8 oz.) can whole corn
- 1 stick butter, melted
- 1 c. sour cream
- 2 eggs, whipped
- 1 pkg. Jiffy cornbread mix (8 1/2 oz.)
Method
- Combine
- creamed
- and
- whole
- corn and butter. Stir in sour cream
- and eggs (whipped).
- Finally add corn bread mix. Bake at 350° for 30 minutes.
- Top should be brown and crusted.