You may also like
Categories:Viewed: 70 - Published at: 4 years ago
Ingredients
- 1 (16 ounce) can creamed corn
- 1 (16 ounce) can whole kernel corn, drained
- 1 (8 1/2 ounce) package Jiffy cornbread mix
- 2 sticks light margarine, melted
- 16 ounces nonfat sour cream
- 1 cup nonfat milk
Method
- Mix all ingredients and let it sit for 10 minutes before baking.
- Pour in a 9x13 glass pan and bake for 45-55 minutes at 350.