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Categories:Viewed: 56 - Published at: 3 years ago
Ingredients
- 1 (15 1/2 ounce) can whole kernel corn, drained
- 1 (15 1/2 ounce) can cream-style corn
- 8 ounces sour cream
- 14 cup margarine, melted
- 1 (8 1/2 ounce) boxjiffy cornbread-muffin mix
Method
- Preheat oven to 400F.
- Mix all ingredients in a large bowl.
- Pour into a large casserole dish.
- Bake for 1 hour at 400F.